Brewing Method: Partial Mash
Yeast: Coopers Ale Yeast
Yeast Starter:
Batch Size: 5 Gallons
Original Gravity: 1.081
Final Gravity: 1.019
Alcohol Content: 8.1 %
Total Grains: 9.6 lbs
Color: 52
Extract Efficiency: %
Hop IBU's: 18.6
Boiling Time: 60
Primary Fermentation: 7 days
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

6.60 lbs. Dark Liquid Malt Extract
1.00 lbs. Caramel/Crystal Malt 120L
1.00 lbs. Chocolate Malt
1.00 lbs. Roasted Barley
3.00 lbs. Clover Honey
1.00 ozs. Cherry Extract
7.00 Tbs. Baker's Cocoa Powder

Hop Bill:

1.00 oz. Czech Saaz
1.00 oz. German Hallertauer

Mash Schedule:

Brewers Notes:

Steep grains in hot water until boil. Remove grains and add malt extract, honey and both hops. Boild for 60 minutes, remove from heat and add cocoa and cherry extract. Move to fermenter, cool and pitch yeast, let ferment until finished.