Sanitize everything that will touch your beer to avoid contamination. Use a no-rinse sanitizer and make sure your fermenter, spoon, and siphoning equipment are completely clean before starting.

In a large brew kettle, heat 3 gallons of water to about 160°F. Add the roasted barley, chocolate malt, and flaked barley in a mesh bag. Let them steep for 20 minutes, like making tea, to extract the rich color and flavor. Remove the grains and let them drain into the pot before discarding them.

Increase the heat and bring the water to a gentle boil. Remove from heat and stir in the dry malt extract (DME) until fully dissolved. Return the mixture to a boil. Be careful—boilovers can happen fast!

At 60 minutes: Add 1 oz East Kent Goldings hops for bitterness.

At 15 minutes: Add 1 oz Fuggle hops for aroma.

After the 60-minute boil, remove the pot from heat. Cool the wort (unfermented beer) as quickly as possible by placing the pot in an ice bath or using a wort chiller. The goal is to get it down to about 70°F.

Pour the cooled wort into a sanitized fermenter. Add enough cool water to reach 5 gallons. Use a sanitized hydrometer to take an initial gravity reading. Sprinkle or pour in the yeast, close the fermenter, and attach the airlock.

Place the fermenter in a dark, cool space (around 65-70°F) and let it ferment for at least 2 weeks. You'll notice bubbling in the airlock within the first 24 hours, signaling active fermentation.

After fermentation is complete, dissolve 3/4 cup priming sugar in 2 cups of boiling water. Cool and mix with the beer in a bottling bucket. Siphon into bottles, cap them, and store in a dark place at room temperature for 2 weeks to carbonate.