The following recipes are extract-based recipes with small quantities of specialty steeping grains. Each yields 5 gallons.



Bitter Chocolate Imperial Stout
OG = 1.070, FG = 1.022, IBU = 45

Ingredients:

4 oz. black malt
4 oz. chocolate malt
4 oz. roasted barley
7 lbs. dark dry malt extract
2 oz. unsweetened baker's chocolate, broken
8 AAU Target hops (1 oz. of 8% alpha acid)
4 AAUs Fuggles hops (1 oz. of 4% alpha acid)
1 pint starter of English ale yeast (White Labs WLP002 or Wyeast 1968)
3/4 cup dry malt extract for priming

Step by Step:

Steep the black and chocolate malts and the roasted barley in 2.5 gallons of cold water. Gradually raise heat to 150¡ F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and baker's chocolate, bring to boil. Boil 15 minutes, add Target hops. Boil 45 minutes, add Fuggles hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 70¡ F, pitch yeast. Seal and ferment for ten days, rack to secondary and age in a cool dark place for a month. Prime with dry malt and bottle. Bottle condition cool and dark for a month or more.


Mocha Brown Ale
OG = 1.038, FG = 1.014, IBU = 16

Ingredients:

8 oz. medium crystal malt (50 to 60¡ Lovibond)
2 oz. chocolate malt
2 oz. roughly cracked coffee beans
4 lbs. amber dry malt extract
2 tbsp. ground unsweetened cocoa
4 AAUs Goldings hops (1 oz. at 4% alpha acid)
1 pint starter of Irish Ale yeast (White Labs WLP004 or Wyeast 1084)
2/3 cup dry malt extract to prime

Step by Step:

Steep the crystal and chocolate malts and coffee beans in 2.5 gallons of cold water. Gradually raise heat to 150¡ F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and ground cocoa, bring to boil. Boil 15 minutes, add half the hops. Boil 30 minutes, add the rest of the hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 70¡ F, pitch yeast. Seal and ferment for seven days, rack to secondary and age in a cool dark place for ten days. Prime and bottle. Bottle condition cool and dark for two weeks.


White Chocolate Pale Ale
OG = 1.048, FG = 1.012, IBU = 24

Ingredients:

8 oz. light crystal malt (30¡ Lovibond)
4 oz. malted wheat
5 lbs. light dry malt extract
8 oz. white chocolate chips
4 AAU Cascade hops (2/3 oz. of 6% alpha acid)
4 AAU Willamette hops (2/3 oz. of 6% alpha acid)
2 AAU Tettnang hops (1/2 oz. of 4% alpha acid)
1 pint starter American Ale yeast (White Labs WLP008 or Wyeast 1272)
1/2 cup dry malt extract to prime
1 cup white creme de cocoa

Step by Step:

Steep crystal and wheat malts in 2.5 gallons of cold water. Gradually raise heat to 150¡ F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and white chocolate chips, bring to boil. Boil 15 minutes, add Cascade. Boil 20 minutes, add Willamette. Boil 20 minutes, remove from heat. Add Tettnang, steep 15 minutes. Remove hops. Add wort to fermenter with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 70¡ F, pitch yeast. Seal and ferment for seven days, rack to secondary and age in a cool dark place for two weeks. Prime, add creme de cocoa and bottle. Condition cool and dark for a month.


Black Forest Lager
OG = 1.038, FG = 1.010, IBU = 22

Ingredients:

4 oz. black malt
4 oz. dark crystal malt (90¡ Lovibond)
4 lbs. amber dry malt extract
4 AAU Hallertauer hops (1 oz. of 4% alpha acid)
2 AAU Saaz hops (2/3 oz. of 3% alpha acid)
1 pint starter Munich Lager yeast (White Labs WLP838 or Wyeast 2308)
1/2 cup corn sugar for priming
1 cup dark creme de cocoa
1 cup cherry liqueur

Step by Step:

Steep black and crystal malts in 2.5 gallons of cold water. Gradually raise heat to 150¡ F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt, bring to boil. Boil 15 minutes, add Hallertauer hops. Boil 45 minutes, add Saaz hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 65¡ F, pitch yeast. Seal and ferment for two weeks at 65¡ F, then rack to secondary and age in a cold dark place (45¡ F) for a month. Prime with corn sugar, add liqueurs and bottle. Bottle condition cold (40¡ F) and dark for two months or more.

Milk Chocolate MŠrzen
OG = 1.050, FG = 1.020, IBU = 35

Ingredients:

4 oz. Vienna malt
4 oz. Munich malt
8 oz. medium crystal malt (50¡ Lovibond)
5 lbs. amber dry malt extract
16 oz. milk chocolate candy bars
6 AAU Perle hops (3/4 oz. at 8% alpha acid)
4 AAU Spalter hops (1 oz. at 4% alpha acid)
1/2 cup chocolate syrup
1 pint starter Bavarian lager yeast (White Labs WLP820 or Wyeast 2206)
3/4 cup corn sugar for priming

Step by Step:

Steep the Vienna, Munich and crystal malts in 2.5 gallons of cold water. Gradually raise heat to 150¡ F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and candy bars, bring to boil. Boil 30 minutes, add Perle hops. Boil 30 minutes, add Spalter hops. Boil 30 minutes. Add chocolate syrup, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 65¡ F, pitch yeast. Seal and ferment for two weeks, rack to secondary and age in a cool dark place for a month. Prime with corn sugar and bottle. Bottle condition cold and dark for six weeks.