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Chocolate IPA Brew Notes

This brew was another experiment; I wanted to try something new.

  • 1 lb. Muntons Chocolate Malt
  • 6.6 lbs Briess Sparkling Amber LME
  • 1 oz. Cascade Pellet Hops at 60 Minutes
  • 1 oz. Cascade Pellet Hops at 20 Minutes
  • 1 oz. Cascade Pellet Hops at 3 Minutes
  • 1 Smack Pack of Wyeast American Ale yeast

My brewing procedure was pretty straightforward. I steeped the Chocolate Malt for 18 minutes as I brought three gallons of water to a boil. It was removed right before I reached a rolling boil. I then added half the Amber LME. When I reached a rolling boil again, I added the first hop addition and started the 60 minute timer. At 20 minutes, I added the other half of the Amber LME and the second ounce of hops. Just before pulling the kettle off the heat (T minus 3 minutes) I added the last ounce of Cascade. I cooled the wort in an icebath, aerated, and added the yeast. The O.G. for the beer was 1.052.