Ingredients for 5 gallons:
6 lb bag of William's nut brown extract: "includes a blend of
pale, victory, crystal, chocolate, dextrin, and other malts"
from Williams Brewing 1-800-759-6025
6 oz of crushed chocolate malt. (Lovibond 350)
1 & 1/3 ounce cascade hops.
1 cup of corn sugar for priming.
Yeast: "Wyeast American/Chico Ale"
Total boiling time: 70 minutes
Hops added : "Cascade" State: "Whole 1992 4.6%" Amount: 0.95oz Boiled for: 70
Hops added : "Cascade" State: "Whole 1992 4.6%" Amount: 0.30oz Boiled for: 10
Initial gravity: 1.043 Final gravity: 1.012
Prepare the chocolate malt in a separate boiling pot containing at least a gallon of water. Add the chocolate
malt to cold water. Raise the temperature to 170 F. Pour the hot liquid through a strainer into the main
brew pot to remove spent grains.
You probably could substitute a simple pale ale extract with some crystal malt for the William's nut brown
extract.
Tasting Notes: In a side-by-side comparison with Pete's Wicked Ale, the two beers were nearly identical.
The homebrew was preferred because the roasted-coffee-like flavor component was slightly stronger and
much more persistent in the homebrew. This was probably due to the freshness of the homebrew. (Who
knows how long the Pete's Wicked Ale has been sitting on a shelf!)