Recipe Type: Extract
Yeast: Safale US-05
Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.061
Final Gravity: 1.015
IBU: 40
Boiling Time (Minutes): 60
Color: 23
Primary Fermentation (# of Days & Temp): 7 days @ 70 degrees
Secondary Fermentation (# of Days & Temp): 14 days @ 70 degrees

6.6 lbs. Muntons unhopped Amber LME (2 cans)
1 lb. Briess Golden DME
1 lb. Crystal 45L
.5 lb. Chocolate malt
1 oz. Northern Brewer pellets (60 min)
1 oz. Willamette pellets (15 min)
1 oz. Willamette pellets (5 min)
Safale US-05

This is a simple recipe that produces an excellent dark brown ale with a good balance between chocolaty sweetness and hop flavor and bitterness. Steep crystal and chocolate malts for 30 min. at around 160 deg. in 2 gallons of water. Sparge grains and start 60 min. boil. I added all of the extract right away (off the heat) although I will probably do a late extract addition next time. Add hops at appropriate times (I used pellets but whole hops would be great) then after 60 min. cool wort in ice bath. Top off carboy with cold water and pitch yeast at 70-75 degrees. I used Muntons Kreamyx for bottling, which gave the beer a very rich and creamy head, but 3/4 cup corn sugar would work great.