Choc clone

(5 gallons/19 L, partial mash)
OG = 1.041 FG = 1.009 IBU = 9 SRM = 2.5 ABV = 4.1%
This beer has had many different variants. This clone recipe is close to the current version, which is a cloudy, unfiltered wheat/barley beer with some funky ale flavors, 4.0% alcohol, lots of fruitiness from a warm fermented Hefeweizen yeast. Choc is bottle conditioned, and not filtered prior to bottling, so it can have large amounts of sedimentation at the bottom of the bottle. There is also a bit of lemony flavor to Choc, typical of a wheat beer.

Ingredients

3.5 lbs. (1.6 kg) Briess Weizen dried malt extract
0.50 lb. (0.23 kg) 2-row pale malt
0.50 lb. (0.23 kg) white wheat malt
0.50 lb. (0.23 kg) CaraPils® malt
0.50 lb. (0.23 kg) torrified wheat
1.3 AAU Cascade hop pellets (60 min) (0.25 oz./7 g of 5.0% alpha acid)
1.3 AAU Cascade hop pellets (15 min) (0.25 oz./7 g of 5.0% alpha acid)
1.0 AAU Liberty hop pellets (5 min) (0.25 oz./7 g of 4.0% alpha acid)
White Labs WLP320 (American Hefeweizen) yeast
0.75 cups (150 g) corn sugar (for priming)

Step by Step

Steep the crushed grains in 2.8 qts. (2.6 L) of water at 150 °F (65 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add half the dried malt extract and water to make at least 3 gallons (11 L). Boil wort for 60 minutes, adding the hops per the recipe schedule. For the last 5 minutes of the boil, add the remaining dried malt extract. Cool wort, transfer to fermenter and top up with cold water to 5.0 gallons (19 L). Pitch your yeast when the beer has cooled to 68 °F (20 °C), and aerate. Choc is served cloudy, so don’t worry about racking to a secondary fermenter. Bottle with ¾ cup of corn sugar about 3 days after you hit your final gravity. Let it bottle condition for one week. This is homebrew, proudly serve this beer in a mason jar after rolling the bottle on the table to mix the yeast back into suspension!

All-grain option: This is a single step infusion mash using 4.5 lbs. (2.0 kg) of pale 2-row malt, 3.5 lbs. (1.6 kg) of white wheat malt, 0.5 lb. (0.22 kg) of Carapils® malt and 0.5 lb. (0.22 kg) of torrified wheat. Mash at 154 °F (68 °C). Boil for 90 minutes. Fermentation is the same as in the extract recipe.