Makes: 5 gallons

Ingredients:
7 lbs. two row pale malt (or 6 lbs. liquid malt extract)
12 oz. 80L crystal malt
10 oz. CaraMunich malt
4.5 oz. chocolate malt
1 oz. Centennial Hops-10%-60min
1 oz. Cascade hops-6%-20min
1/2 oz. Centennial Hops-dry
1/2 oz. Cascade Hops-dry

Method:
A good London Ale yeast or any liquid yeast that has good attenuation and some fruity esters.

For extract beers, steep the specialty grains in 1.5 gallons of water at 150°F for at least 30 min. Sparge the grains with 1.5 gallons of 160°F water. Add water, if necessary, to collect 3 gallons minimum. Follow the hoping schedule above. For the all grain, mash at 155°F for at least 90min. and mash out at 170°F. Sparge with 170°F water. Re-circulate until clear. Collect all liquor and boil, adding hops according to above schedule. Cool and pitch yeast when ready. This was a 2nd place finisher. Nice malt and hop balance.

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