Choc Coffee Wheat (Dunkle)

This is my second attempt at an (almost) all-grain, with the exception of a kicker of 3.3# of wheat malt extract, it is an AG. Some of the hops are not traditional for this style, notably the Chinook and Galena; I used these because they were in my freezer for too long & needed to be used up. It was assumed that the AA% was decreased due to length of storage - it was. I should have used additional fresh hops along with the Cascade. Thank you.

Brewer: CTS Email: sullivan.craigt@gmail.com
Beer: Choc Coffee Wheat (Dunkle) Style: Belgian, Wit, Wheat, Dunkle
Type: Extract w/grain Size: 7 gallons
Color:
323 HCU
Bitterness: 38 IBU
OG: 1.057 FG: 1.011
Alcohol: 5.9% v/v (4.6% w/w)
Water: No special treatment - town water (tap).
Grain: 1 lb. Wheat malt
9 lb. British crystal 135-165L
1 lb. American chocolate
1 lb. Flaked barley
Steep: 165 for 1 hour 4x.
Boil: 45 minutes SG 1.099 4 gallons
3 lb. 4.8 oz. Wheat extract
2 lb. 8 oz. Belgian candi sugar
Added Wheat malt extract, then brought to boil. Once at boil added hop pellets, in bag.
Hops: 1 oz. Cascade (4% AA, 45 min.)
2 oz. Chinook (6% AA, 45 min.)
2 oz. Galena (5% AA, 45 min.)
Yeast: Wyeast 3056. Follow instructions for smack pack.
Carbonation: 3/4 cup corn sugar, FG 1.011 as noted.
Tasting: Booze-ey, need more hop flavor. Better grain bill next time, try to use less candi sugar.

Recipe posted 10/23/10.