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
A beer please:
�na biera, per plaschair. (Oo-nuh bee-air-uh per plah-chair) -Romansch Ladina
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