Extract brew.

Ingredients
6.6 lbs. Amber Extract
1 1/2 lbs. Dark Dry Extract
1/2 lb. Chocolate Malt
1/2 lb. Crystal Malt
1/4 lb. Black Patent Malt
7 oz. Cocoa Powder, 100% Organic
4 oz. Malto Dextrin
2 oz. Northern Brewer (whole leaf) 6.9% AAU
1/2 oz. Cascade (whole leaf) 4.9% AAU
WYeast #1056

Procedure
Steep grains in 2 gal. of 150 F water. Strain out grains and add malt extracts. Bring to a boil. Boil for 10 minutes and add 2 oz. Northern Brewer hops. Boil for 35 min. and add 1/2 oz. of Cascade. Boil for 10 min. and turn off heat. Cool and transfer to primary fermenter. Top-up to 5.5 gal. Pitch yeast when cool. Ferment at 60-70 F for 1 week. Rack to secondary and ferment to completion. Prime with 3/4 cup corn sugar and bottle. Takes 4 weeks to carbonate well.

OG: 1.068

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