Weasel Breweries™ Recipes:
Brother C's Super Funky Mocha Choka Latta Ya Ya™

Back Label Text:
Coming soon.

Single Step Infusion Mash. Elapsed Time: 4 hours. Makes 5 gallons.

  • 6 lbs. British Pale Malt
  • 0.5 lb. Wheat Malt
  • 1 lb. British Munich Malt
  • 1 lb. Belgian Aromatic Malt
  • 1.5 lbs. British Crystal 70-80L malt
  • 0.5 lb. British Chocolate malt
  • 0.125 lb. British Black Patent malt
  • 0.75 lb. Roasted Barley
  • 0.75 lb. Flaked Barley
  • 0.75 lb. Flaked Oates
  • 0.5 lb. Toasted malt
  • 2 oz. Brewers Gold hops (bittering)
  • 20 oz. Ghirardelli cocoa (flavoring)
  • 1 lb. Lactose (flavoring)
  • 1 tsp. Irish Moss (optional)
  • 1 vial White Labs Ediburgh or English Ale yeast (We made two batches to compare --will update this recipe to let you know which worked out better)

1) Dough In

Set a strike temperature of 122 F. Stir mash thoroughly to ensure even temperature. After dough in, rest at 122 F for 30 minutes.

2) Main Mash Saccharification

Raise to saccharification temperature of 158 F. Hold for 60 minutes.

3) Mash Out

Raise the whole mash to 170 F until saccharification is complete, approximately 20 minutes.

4) Sparging

Slowly sparge the mash, using approximately 7-8 gallons, transfering wort to boil pot.

5) Boil

After sparging, bring the wort to a vigorous boil, stirring occasionally. Inhale.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops- 2.0 oz. Brewers Gold hops

45 minutes: Ghirardelli cocoa and lactose

60 minutes: Stop boil.

6) Chill

Cool the wort to 80 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection, preferrably using a one- or two-stage wort chiller. Transfer to primary fermenter and pitch yeast.

7) Fermentation

Leave primary fermenter at approximately 70F for 3 weeks. Then, transfer to secondary fermenter for one month.

8) Bottling and Lagering

After fermentation is complete, it's time to bottle. Prime with 3/4 cup corn sugar and bottle using the tasteful vessel of your choice. Age to taste. (Weasel Breweries recommends a minimum of four to six months. We think more is better in nearly every case.)

1st brewing, 10 July 1999.



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Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011