Brewing Method: All Grain
Yeast: Edme Dry
Yeast Starter: 1 US quart
Batch Size: 5.5 US Gallons
Original Gravity: 1.057
Final Gravity: 1.018 ?
Alcohol Content: 6 %
Total Grains: 12.50 US pounds
Color: 113.1
Extract Efficiency: 76 %
Hop IBU's: 50.3
Boiling Time: 60 minutes
Primary Fermentation: 4-5 Days at 68F
Secondary Fermentation: 10-14 days at 68F
Additional Fermentation:

Grain Bill:

10lbs of Klages 2 Row
1 lbs of Crystal 60L
.5lbs of Roasted Barley
.5lbs of Black Patent Malt
.5lbs of Flaked Barley
.5lbs of Baker's Brand unsweetened chocolate
2-12 oz packages of frozen raspberries
2 tsp Gypsum (one in mash, one in boil)

Hop Bill:

1.5 oz of Northern Brewer 8.5% AA for 60 mins
.5 oz of Willamette 4.2% AA steeped for 2 mins

Mash Schedule:

Single infusion in 3.25 gallons of 156F water for 120 minutes.

Brewers Notes:

Sparge with 170F water to collect 6.5 to 7 US gallons.
Bring to boil and add gypsum, Northern Brewer hops and chocolate. (Be careful not to scorch chocolate on bottom of brew pot)
Boil for 60 mins.
Turn off heat and add raspberries. Avoid splashing.
Cover and steep for 13 mins then add Willamette hops and let sit for 2 mins.
Cool and dump entire mess into primary.
Aerate and pitch yeast starter.