Toast the whole malted barley in a 350! oven for 10 minutes. Crush the warm malted barley and crystal and chocolate malts. Add them to 1.5 gallons of cold water and bring to boil. Remove grains when boiling commences. Add the malt extract and continue to boil for 60 minutes. Add finishing hops during final 1-2 minutes. Sparge in cold water. Pitch yeast when cool. Bottle when done.