It's been 27 years (!) since I brewed this beer so it's about time to try it again! First time was with Aaron Cox back in 1994 and we brewed a 15 gallon batch. It came out spectacular!
Fermentables
61% - Dry Malt Extract - Dark - US
6
44
30
Extract
34% - Liquid Malt Extract - Dark - US
3.3
36
30
Extract
3% - Flaked Barley - US
0.25
32
2
Steep
3% - Black Patent Malt - UK
0.25
25
500
Steep
Hops
Northern Brewer
1
Pellet
Boil
60 min(s)
6.4
17.1
Fuggles
0.5
Pellet
Boil
30 min(s)
4.4
4.5
Saaz
0.5
Pellet
Boil
10 min(s)
3
1.5
Yeast
Wyeast Irish Ale 1084
75%
Other Stuff
Unsweetened Bakers Chocolate (cups)
1.5
each
Boil
1/2 pot of brewed coffee (dark roast)
0.5
each
FlameOut
Malto Dextrin (cup)
1
each
Bottle
Mash Steps
No mash steps in this recipe
Special Instructions
1.Brew coffee and set aside
2.Steep grains in 3qt. water @ ~150-160'F for 30min.
3.As the grains are steeping, bring 3gal of water to a boil in the main brewpot
4.Sparge grains into brewpot with 1/2gal of 150'F water and return to boil
5.Add DME and Northern Brewer hops and boil for 30min.
6.Add 1/2oz. of Fuggles hops and continue boiling for 20min.
7.Add chocolate and Saaz hops and continue boiling for last 10min.
8.Turn off heat, stir in coffee, then cool to about 75'F with chiller in brewpot
9.Strain into a sanitized bucket containing 3gal. water
10.Pitch yeast at ~70-75'F and ferment at ~68-70'F for 1 week
11.Rack to secondary and continue fermenting for 1-2 additional weeks
12.On bottling day, dissolve 1 cup malto dextrin in 1 pint of water and heat 4min in microwave
13.Add this to a sanitized bucket and do the same with the priming sugar (1 cup, 1pt, 4min)
14.Rack beer into bottling bucket and bottle as usual
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