I already adjusted the mint level from the original
2.5 kilos Pale Malt
250 g Black Patent
250 g Chocolate malt
250 g Crystal 140
Mash in at 150 deg F until complete
sparge for 12 litres
1.25 kg LME
500g Honey
18 gm Galena
Boil 1hr
50 min in add 1 tsp Irish Moss and 18 gm Cascade
55 min in 6 oz Bakers semi sweet chocolate
Strain, add 6 oz crushed mint, sit for 5 min
top up to 23 litres and ferment with Coopers Ale Yeast
Carry on as normal, watch for coccoa butter on the transfer
I also have a relative all extract recipie to. Any questions please ask, I have had a couple of gingered ales tonight and I am not sure I see straight.
Dogger
