What do you guys think? Should I add/subtract anything? Is there something that I should do to the process? I'm going to brew this on Mar. 4th, 2008, so any advice you could give before then would be great. I'm making my yeast starter tomorrow so it can sit for at least 24 hours. I'm not sure what the expected gravity is. Thank you in advance for your advice.
2 gal. Water
6.6 lbs Mutons Amber extract
6.6 lbs Mutons Dark extract
1 lb Crystal malt (60 LB), Toasted
1/2 lb chocolet malt
1/4 lb Black patent malt
1 lb roasted malt
WL Dry English yeast starter
1 oz Pheonix hops (10%) (bittering)
1 1/2 oz Willimette hops (4.8%) (bittering)
1 1/2 oz Willimette hops (4.8%) (flavoring)
1 oz Willimette hops (4.8%) (aromatic)
6 oz. Semi-Sweet Bakers Chocolet
6 cups Coffee
First come the malts in one gal. of water as the pot, as per a partial mash or steep? Sparge with one gal. boiling water. bring to a boil
At boiling add bittering hops, 6.6 lbs Amber extract.
30 mins boil, add flavoring, 6.6 lbs dark extact, bakers chocolet.
50 mins boil, add aromatic and coffee.
60 mins cool wort (it's winter here so I'm going to cover it and put it outside for a minute), add water to 5 gallon mark.