Boil 2 1/2 to 3 gallons of water. Put malts and cardamom in a brewing "sock"/bag simmer for 45 minutes.
Remove the bag and whisk in the malt extract. Make sure it doesn't stick to the bottom and scorch. Bring to a boil.
Add the first set of 3 hops and boil for 30 minutes, stirring occasionally to prevent overflow.
Stir in the chocolate until melted and well incorporated. The add in the remaining hops and flocking ingredients. Continue to boil for 15 minutes.
Sterilize your racking tub, carboy, and other equipment.
Strain the liquid through Cheesecloth and a sparging bag into a 6 gallon tub. When finished straining, add in cold cold water to get 5.5 gallons of liquid.
Transfer to a carboy and cool to room temperature. Do not pitch the yeast until liquid is around 100 degrees. If it's too hot, it can kill the yeast. When cool enough, sprinkle the yeast into the carboy. Then put a stopper in the bottle with a blow off tube and a container with some water to catch the overflow.
Place in a cool dark place where it won't be disturbed for a month (a closet works well. If it will see any light exposure, cover with a towel or something to keep light out.
After 3 days, the strongest yeast activity should subside. At this point, Open the top. And, add the dry hops. Then cover with a stopper equipped with an air lock. Leave to ferment for 2 more weeks.
After 2 weeks, Strain the beer into a racking tub. Be careful not to disturb the sediment in the bottom. I usually strain it 1 more time here as well.
Sterilize all your bottles, caps, and equipment.
Put the priming sugar in some water and melt it on the stove until there are no crystals. Stir the sugar mix into the beer evenly. This sugar addition re-activates the yeast to carbonate the beverage.
Fill your bottles with sterilized bottle filler, and cap with sterilized caps. Place bottles in a dark cool area for 2 weeks.
Put on a silly hat and start drinking. Slainte!
