Recipe Type: Extract
Yeast: Wyeast Wheat
Batch Size (Gallons): 5
Original Gravity: unk
Final Gravity: unk
Boiling Time (Minutes): 60
Color: dark, dark, dark
Primary Fermentation (# of Days & Temp): 5-7 @ 65-70
Secondary Fermentation (# of Days & Temp): 3 @ 65-70

I'm not sure if it's a "sin" per say, but I don't measure my starting or final gravity. I don't want to take any chances on skunking up the beer.

6 lbs. Briess wheat malt extract
1 lb. honey
1 cup Belgian candy syrup
1 lb. chocolate malt (grain)
1 lb. carapils malt [120 Lovibond] (grain)
3 squares unsweetened baking chocolate
bittering hop - 1 oz. perle (8%) for 45 min.
aroma hop - 1 oz. hallertau (2.5%) for 15 min.
Wyeast wheat yeast (4.25 oz.)

Very dark, very heavy, high alcohol content (appox 8%).

I'll steep my grains from the start until water temp hits 150 degrees, then it's business as usual. Add extract, honey, baking chocolate, and candy syrup.

After primary fermentation, I'll rack into a carboy and add some gelatine finings and let sit for about 3 days or so.

Bottle condition (about a week is needed).

Crack one open, pour, drink, enjoy, repeat if necessary.