Ingredients:

• 3 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 4.0 oz - Chocolate Malt (350.0 SRM) (Grain)
• 3.0 oz - Roasted Barley (300.0 SRM) (Grain)
• 4.0 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 2.0 oz - Oats, Flaked (1.0 SRM) (Grain)
• 0.3 oz - Chinook [13.0%] - Boil 60 min (Hops)
• 2.00 oz - Cocoa powder (Boil 15 min) (Misc)
• 2.00 oz - Dark Brown Sugar (Boil 15 min) (Misc)
• 0 pkgs - Nottingham Ale Yeast (White Labs #WLP039) (Yeast)
• 4.00 oz - Espresso (Bottling 0 days) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.067 (16.2° P)
Final Gravity: 1.014 SG (3.5° P)
Alcohol by Vol: 7.0%
Color SRM: 35.9  Color Sample 
Bitterness IBU: 42.4
Recipe Type: all-grain
Yield: 1.50 US Gallons

Source: Steve Buehler