5 gallons, extract/specialty grains

"This beer is silky smooth and has a great chocolate character. Its 10 percent alcohol is totally hidden. It is ranked number one in our store's 18-year history."

Ingredients:

• 6.6 lbs. gold unhopped malt extract
• 2 lbs. orange blossom honey
• 1 lb. chocolate malt
• 1 lb. pale chocolate malt
• 1 lb. Vienna malt
• 0.5 lb. cara-pils malt
• 0.5 lb. crystal malt, 56° Lovibond
• 1 lb. Munich malt
• 2 oz. Perle hops (8% alpha acid), for 20 min.
• 1 oz. crystal hops (3.2% alpha acid), for finishing
• Wyeast 1742 (Swedish ale)

Step by Step:

Steep grains in 2 gals. of 170° F water for 30 minutes. Remove grains. Add malt and honey to the grain water. Bring to a boil. Add Perle hops and boil for 20 minutes. Remove from heat. Stir in 1 oz. crystal hops. Add to fermenter. Add water to 5 gals. When temperature is below 80° F, pitch yeast. Ferment for seven to 10 days. Place in secondary for seven to 10 days. Prime with corn sugar. Bottle at 1.014. Let age three to four weeks.