Not too heavy, distinct chocolate, but nice and hoppy.
Malt bill
7 lbs Schreier 2-row
1/2 lb Crystal 20 Lv
1/2 lb Cara-Pils
1/2 lb Munich (Breiss)
1/2 lb Belgian Munich
3 oz Chocolate
3 oz Black Patent
3 oz Special B
Hops
1 oz Cascade hops (60 min bittering - 27.16 IBU)
1/2 oz Cascades (30 min bittering - 6.79 IBU)
1 oz Cascades (hopback)
Total IBU 33.95
Yeast
Wyeast American Ale Yeast
Method
Mash - heat 8.5 lit Milli-Q water plus 1 tsp gypsum to 75-76C, then mash-in with grain in plastic
bucket. Ends at 66-67C. Hold 1.5 hrs.
Heat 4.5 gal (approx) sparge water to 77C. Underlet lauter-tun with sparge water, then fill. Wait
5 min, then recirculate. This only took about 10 min, until wort cleared appreciably. Then rinse
with sparge water, again, this went more quickly than usual, and the wort ran much lighter in
color at the end.
Boil 1 hr.
Set up hop-back with 1 oz Cascade. Siphon wort through hop-back, then chilling coil.
Collect OG 1.048.
Rack to secondary.
Bottle. FG 1.003!!!!