Ingredients:

• 8.85 gal - Manitowoc, WI (Water)
• 2.50 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 9 lbs - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 1 lbs 8.0 oz - Ashburn Malt (5.3 SRM) (Grain)
• 1 lbs - Wheat, Torrified (1.7 SRM) (Grain)
• 8.0 oz - English Dark Crystal (75.0 SRM) (Grain)
• 4.0 oz - Acidulated (Weyermann) (1.8 SRM) (Grain)
• 4.0 oz - Bairds Carastan (35.0 SRM) (Grain)
• 4.0 oz - Fawcett Pale Chocolate (200.0 SRM) (Grain)
• 0.8 oz - Magnum [14.0%] - Boil 60 min (Hops)
• 1.0 oz - Styrian Goldings [5.4%] - Boil 10 min (Hops)
• 1.00 oz - Orange Zest (Boil 0 min) (Misc)
• 1 pkgs - London Ale Yeast (Wyeast Labs #1028) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.072 (17.3° P)
Final Gravity: 1.017 SG (4.2° P)
Alcohol by Vol: 7.3%
Color SRM: 12.4  Color Sample 
Bitterness IBU: 36.1
Recipe Type: all-grain
Yield: 6.00 US Gallons

Source: Jason Johnson