Make yeast starter: Bring heaping tablespoon of malt extract, two hops pellets, and water to boil. Let cool. Transfer to bottle and cap with air
Make "Grain Tea": Make grain tea by soaking the Chocolate malt and Crystal mall grains for 30 minutes in 160-170 degree water. Collect the
liquid by pouring it through stainless steel strainer.
Boil wort: After collecting grain tea, boil it with additional water together with Telford's and HBS malt extracts for 15 minutes. Add 1 ounce of
cluster hops and boil for 30 minutes. Add 1 ounce of Northern Brewer hops and boil for 30 minutes. Add 1 ounce of Cascade hops and boil
for 30 minutes.
Pitch yeast: Transfer wort to bucket and allow to cool over night. Transfer wort into sterilized carboy and pitch yeast.
Ferment beer: Place carboy in undisturbed area, cover to keep out light. When foam has subsided to a 1/2 inch layer the blow-by tube can be
removed and replaced with an airlock.
Dry hop: Three days after foam has subsided to 1/2 inch layer add remaining 1 ounce of Cascade hops to carboy.
Oak Aging: After 7-10 days of exposure to dry-hops add 1 1/2 tablespoon of oak chips to simulate aging in oak barrels. Place in cool place
for one month.
Bottle: Prime with 2/3 cup honey. Boil honey in 1 cup of water for 20 minutes. Cool to room temperature, pour into bucket, siphon beer onto
priming solution, take care to minimize splashing and aeration. Bottle and allow to carbonate at room temperature for 1 week before sampling.