I made this a while back and it was quite good. It's a combination of several recipes posted here. The plan was to clone a Young's Double Chocolate. My bro liked our version even better.
I was thinking of a chocolate wintergreen with this as a base.
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 14.40 gal
Estimated OG: 1.053 SG
Estimated Color: 35.2 SRM
Estimated IBU: 16.1 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13.75 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 67.62 %
1.83 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.02 %
1.83 lb Chocolate Malt (350.0 SRM) Grain 9.02 %
0.92 lb Roasted Barley (300.0 SRM) Grain 4.51 %
1.38 oz Hallertauer [4.30 %] (90 min) Hops 10.9 IBU
0.92 oz Hallertauer [4.30 %] (30 min) Hops 5.2 IBU
1.10 oz CHOCOLATE EXTRACT (Bottling 0.0 min) Misc
3.67 items Whirlfloc Tablet (Boil 15.0 min) Misc
10.00 gm Calcium Chloride (Mash 60.0 min) Misc
14.67 oz COCOA POWDER (Boil 0.0 min) Misc
2.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 9.84 %
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 18.33 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 5.73 gal of water at 174.4 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Notes:
------
ADD LACTOSE AT END OF BOIL