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.