Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: NO
Additional Yeast or Yeast Starter: NO
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity: 1.016
Boiling Time (Minutes): 120
Primary Fermentation (# of Days & Temp): 3 weeks
Additional Fermentation: 7 week bottle conditioned
Secondary Fermentation (# of Days & Temp): 4 weeks

10 # 6-row Malt
1# 120*L Caramel Malt
1# Flaked Barley
0.5# Chocolate Malt
0.5# Black Patent Malt
0.5# Roasted Barley
2 tsp. Calcium Chloride (mash water)
1 tsp Burton Water Salts (sparge water)
Wyeast 1056 American Ale Yeast

1oz. Northern Brewer leaf hops
2oz. Williamette leaf hops

Mash heated on stove top, and temp maintained in warm oven.

Mash-in 4.5gal. water @135*
Protein rest at 126* for 30 minutes
Mash temp raised to 155* - for 2 hours
Temp checked every 15 to 30 minutes
Reheated as necessary
Mash temp raised to 168* - Mash out
Fly Sparged - 5 gal. treated water @168*
Run-off regulated to 1qt./min.

Did not use mash calulator, and should have.
Had too much wort to boil down
120 minute boil


Hops:
1oz. Northern Brewer leaf hops - 120 minutes
1oz. Williamette leaf hops - 30 minutes
1oz. Williamette leaf hops - 5 minutes

All hops were on hand for a long time. All were vacuumed and stored in the freezer. Unkown AA content.

Removed from heat and crash cooled with IC
Strained through grain bag and seive, to remove hop leaves
This also airated the wort
Pitched yeast at 68*
Fermented at 68* for 3 weeks
Transfered to Secondary and moved to 60* room for 3 weeks
Yeast washed for future use
Moved back to 70* room for one week to finish

1 cup DME boiled with a pint of stout, used as priming sugar
Bottled and conditioned at 70* for 7 weeks, as of 4-18-08

Awesome flavor !!! Nice chocolatey notes in flavor.
Good hop nose, bitterness and flavor.

Very nice mouth feel. Definitely worth brewing again.