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Stroke of Midnight Chocolate I
By ScaryAles

Sorry for the really long name
Extracts: 6.6 lbs Unhopped Dark Malt Extract 3.3 lbs Amber DME Grains (Milled) 1 lb Chocolate Malt 1/2 lb Black Patent Malt 1/2 lb Munich Malt 1 lb Roasted Barley Hops: Bittering - (60) 2 oz Northern Brewer 1 oz Chinook Flavoring - (30) 1oz Cascade Finishing - (10) 1oz Fuggles Extras: 1/2 lb Semi Sweet Baking Chocolate (start of boil) 1 tsp Irish Moss (30) 1 tsp Gypsum (30) Yeast : 2 packages dried ale yeast
Pretty normal process. The point at which to add each item is notated next to that item in the ingredients list. For the most part, I assume we all know how the process works...if I'm wrong, I apologize. Anyway, it only fermented 6 days before going to the bottles. Whatever means of priming you normally use is good enough. I've been using sugar but was recently turned onto using malt extract as sugar leaves a lot of sediment in the bottles. Good luck...I hope you like it as much as I do.

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