Chelsea Square Chocolate Ale

Brewer:	Colin Smith		Email:	cjsmith69@hotmail.com
Beer:	Chelsea Square Chocolate Ale		Style:	English Brown
Type:	Partial mash		Size:	24 liters
Color:	91 HCU (~33 SRM)		Bitterness:	10 IBU
OG:	1.052		FG:	1.020
Alcohol:	4.2% v/v (3.3% w/w)
Grain:	1000g German Vienna 500g British chocolate 1000g American crystal 10L 1000g British pale
Mash:	75% efficiency
	Steep @ 120*F for 30 min Mash @ 140*F for 30 min Mash @ 160*F for 30 min mash out @ 170*F
Boil:	60 minutes	SG 1.105	12 liters
	1.49kg Light malt extract
	add 1 tbsp irish moss @ start of boil add 1/2 cup cocoa @ 30 minutes remaining in boil add 1 litre chocolate syrup @ 15 minutes remaining in boil add .5 litre chocolate syrup @ end of boil, before crashing
Hops:	.5 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Northern Brewer (8.5% AA, 30 min.) .5 oz. Northern Brewer (aroma)
Yeast:	White Labs #WLP023 Burton Ale Yeast
Log:	primary: 4 days @ 65°F secondary: 3 days @ 65°F
Carbonation:	3.5 volumes	Corn Sugar: 8.83 oz. for 24 liters @ 65°F

Recipe posted 09/20/00.