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Buy a chocolate-roasted barley from a homebrew store, and put the grains in a zippered baggie. Then slightly crush them with a rolling pin. Then you're ready to put the grains in a mesh bag and steep them in your boiling wort.

I tried this and got an unpleasant (= messy) surprise. So, I made a double batch (two 2-liter bottles), and I added about a third of a package of brewer's yeast (dry) to the wort after it had reached room temperature. Mistake #1: THAT WAS WAY TOO MUCH YEAST! Although I left the usual amount of air s...