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Expected grain efficiency (1-100):

Batch Size (US gallons):

Beer's Name: Bitter Chocolate

Style: Stouts and Porters
Substyle: (Sweet Stout)

Original Gravity:	1.051
Final Gravity:	1.015
Alcohol (ABV):	4.67%
Calories (per 12 oz.):	170
Total IBU (Bitterness):	46
SRM (color):	44

Ingredients: (Portions for a 5 gallon batch)
	0.25 lbs.	Black Barley (USA)	Extract
	7 lbs.	Malt Syrup, Dark (USA)	Extract
	0.24 lbs.	Black Patent Malt (UK)	Extract
	0.25 lbs.	Chocolate Malt (USA)	Extract
	1 oz.	Fuggles	(Pellets% AA) Boil time 15 min.
	1 oz.	Target	(Pellets% AA) Boil time 60 min.
	2 oz	Unsweetened baker's chocolate	Extract
	6 oz.	White Labs British Ale (WLP005)	Yeast (Ideal ferm. temp: 65-70°F)

Directions:

Steep the black and chocolate malts and the roasted barley in 2.5 gallons of cold water. Gradually raise heat to 150� F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and baker\'s chocolate, bring to boil. Boil 15 minutes, add Target hops. Boil 45 minutes, add Fuggles hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 70� F, pitch yeast. Seal and ferment for ten days, rack to secondary and age in a cool dark place for a month. Prime with dry malt and bottle. Bottle condition cool and dark for a month or more.

Primary Fermentor: 5 days

Secondary: 2 weeks

In Bottles: 2 weeks