Chocolate Ale - Help Please

[Dirk McLargeHuge]

If I am doing extract brewing, is there any way I can do this, based on the grain bill above? Do I just translate this into LME and DME of the same types you listed?
Thank you for your help!

Not really. You have to read the product description of the extract you're using. You can't steep any of the malts in that recipe. I second the motion that you steep both kinds of chocolate.

[LocoBrew]

U could do a mini mash with the specialty grains and some 2-row and then use extract for the rest of the base malt.

[Gridiron Brewer]

Extract version of all grain recipe listed:

6 pounds extra light dry malt extract
3 pounds wheat dry malt extract
1 pound caramel wheat (or a crystal 40-50L)
1 pound torrified wheat
steep grains in water as it comes to boil (pull at 170F)

60 minute hop addition; magnum 14% alpha acid; 0.5 ounce

[rugger1978]

What type of Mash Schedule are we looking at for that recipe? Typicall an Old Ale would be mashed around 154-155 so to have make for a finishing gravity around 1.020-1.024, however, they mention that finishing gravity should be around 1.016 which would mean a mash temp of 150. What do you guys think? The beer itself does have a good malt presences with a tad of sweetness, but I think it's on the dryer side which makes me belive a 150 mash temp would work.

Also I added a half pound Rye malt to the above posted all grain recipe as the brewer does discuss in an article that there was a little rye to provide a tad bit spiceyness.

Also, on their websit they mention that the Hallertauer hop is used and not the Magnum hop. Either way the beer is obviously very low on the IBU as to allow the chocolate to shine through so using 1.65 oz of Hallertaur or .5 oz Magnum and boil for an hour will put the IBU in the area they are saying.

So thoughts on Mash temp?