Black Toad Dark Ale
Goose Island Brewing Company, Chicago, Illinois
Dark ale recipe for 5 gallons
½ lb wheat malt extract syrup
½ lb black patent malt
¼ lb German debitterized black malt
¼ lb dark crystal malt
2 oz chocolate malt
6 lb pale malt syrup
1 oz Mt. Hood hops, 60 minutes before end of boil
1 oz Sterling hops, 10 minutes before end of boil
German ale yeast
¾ cup corn sugar
Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extracts, then bring to a boil. Boil for 60 minutes, adding hops at specified intervals. Top off to five gallons with cold water. Cool to 70°F, aerate, and add yeast. Ferment at 61-65°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two to three weeks, then chill and enjoy.