Scott Dunlap Steap grains for 30 min at 150-160F At 170F add extract Add chocolate at beginning of boil Fill carbouy to 4 gallons and pitch yeast At secondary, brew espresso to one gallon of coffee and add to carbouy Bottle and use 1 tsp heading powder along with 3/4 cup dextrose OG - 1.072, 19 balling FG - 1.020, ABW - 5.5% ABV - 6.9% Coffee came off a little strong in the beginning but mellowed out after sitting in the bottles for a month or so. I let it sit in secondary for about 3 weeks. After everything mellowed it was a great beer, and the chocolate came out more the higher the drinking temp. I tried it at room temp and it was very nice and mellow with a little kick from the chocolate and espressp Dark malt extract Crystal 20L American chocolate malt Roasted barley Ghirardelli Premium Sweet Chocolate Northern Brewer Northern Brewer Irish Ale yeast - WLP004 Espresso beans ground