Ingredients:

• 10 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 2 lbs 4.8 oz - Munich Malt - 10L (10.0 SRM) (Grain)
• 1 lbs 2.4 oz - Barley, Flaked (1.7 SRM) (Grain)
• 1 lbs - Carafa Special Type III (525.0 SRM) (Grain)
• 1 lbs - Wheat Malt, Ger (2.0 SRM) (Grain)
• 8.0 oz - Black (Patent) Malt (500.0 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt - 80L (80.0 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
• 8.0 oz - Chocolate Malt (350.0 SRM) (Grain)
• 8.0 oz - Roasted Barley (300.0 SRM) (Grain)
• 4.0 oz - Oats, Flaked (1.0 SRM) (Grain)
• 2.4 oz - Acid Malt (3.0 SRM) (Grain)
• 1.0 oz - Centennial [7.5%] - Boil 60 min (Hops)
• 0.5 oz - Centennial [7.5%] - Boil 30 min (Hops)
• 0.6 oz - Williamette [5.0%] - Boil 15 min (Hops)
• 1 pkgs - Dry English Ale (White Labs #WLP007) (Yeast)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.082 (19.6° P)
Final Gravity: 1.021 SG (5.3° P)
Alcohol by Vol: 8.1%
Color SRM: 56.4  Color Sample 
Bitterness IBU: 31.6
Recipe Type: all-grain
Yield: 5.75 US Gallons

Source: Larry Steffens