Recipe Type: All Grain
Yeast: WLP 007
Additional Yeast or Yeast Starter: high floc/neutral yeast
Batch Size (Gallons): 6
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 75
Color: brown
Primary Fermentation (# of Days & Temp): 7 @68
Secondary Fermentation (# of Days & Temp): 7 @35
Tasting Notes: tastes like German Chocolate cake!

This all-grain recipe is for a 6-gallon batch (to allow for boil off and trub-loss) and assumes a 75% mash efficiency.
5 lbs 10 oz pils malt
3.5 lbs vienna malt
3.5 lbs munich malt
13 oz dark wheat (6-8 L)
8 oz Weyermann CaraBelge (or a cara 8/ carablond)
6 oz melanoidin malt
4 oz biscuit malt
3 oz chocolate wheat

Weyermann makes all of these malts, except for the biscuit which came from Castle (Chateau) malterie.

Mash at 154 F for 1 hour.
Boil for 75 min
60 min hop addition (about 8.5 g of 15% AA Columbus to achieve 25 IBU)
Add 1 oz dark cocoa powder during whirlpool (at knock out)
Primary fermentation on WLP 007, or some other high-floc/neutral yeast
Add 9 oz unsweetened/unsulphured coconut flakes to secondary (toast half of them briefly in 250 F oven until golden brown)
After one week, transfer to a keg and serve or to a bottling vessel for bottling.