6 & 2/3 lbs amber malt extract
6 & 2/3 lbs light malt extract
1 lb roasted barley
1 lb crystal malt
½ lb black patent malt
¼ lb chocolate malt
2 oz Perle hops (bittering)
1 ½ oz Perle hops (flavoring)
1 oz Liberty hops (aroma)
1 ½ oz Challenger hops (dry hop)
1 package American Ale yeast
1 & ¼ cups dry malt extract (priming)
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Place crushed roasted barley, crystal malt, chocolate malt and black patent malt in a grain bag and steep at 155 degrees for 30 minutes.
Remove spend grains and add malt extracts and 2 oz Perle hops. Boil for 1 hour, adding 1 oz Perle hops after 20 minutes and ½ oz after 40 minutes. Remove from heat, add Liberty hops and let steep for 15 minutes. Cool wort and pitch yeast.
Ferment for 5 to 7 days, then transfer to the secondary fermenter and add the Challenger hops. Ferment an additional 10 to 14 days.
Bottle using dry malt extract. Age in the bottle for a minimum of 2 months. This beer ages very well and will continue to improve and develop some interesting complexities. It can be aged up to 2 years with outstanding results.