Ingredients:

• 16 lbs - Maris Otter (Crisp) (4.0 SRM) (Grain)
• 16 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs 7.9 oz - Special B Malt (180.0 SRM) (Grain)
• 1 lbs 7.4 oz - Barley, Flaked (1.7 SRM) (Grain)
• 1 lbs 7.4 oz - White Wheat Malt (2.4 SRM) (Grain)
• 1 lbs 4.3 oz - Carafa III (525.0 SRM) (Grain)
• 1 lbs 1.0 oz - Aromatic Malt (26.0 SRM) (Grain)
• 13.6 oz - Black (Patent) Malt (500.0 SRM) (Grain)
• 13.6 oz - Roasted Barley (300.0 SRM) (Grain)
• 13.3 oz - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain)
• 6.8 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
• 6.8 oz - Chocolate Malt (350.0 SRM) (Grain)
• 3.3 oz - Saaz [4.0%] - Boil 60 min (Hops)
• 2.5 oz - Chinook [13.0%] - Boil 60 min (Hops)
• 1.7 oz - Styrian Goldings [5.4%] - Boil 60 min (Hops)
• 1.7 oz - Willamette [5.5%] - Steep 5 min (Hops)
• 1 pkgs - Pacman (Wyeast Labs #) (Yeast)
• 2.00 oz - Cocoa Nibs (Secondary 2 weeks) (Misc)
• 2.00 - Bourbon Madagascar Vanilla Bean (Secondary 2 weeks) (Misc)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.106 (24.8° P)
Final Gravity: 1.019 SG (4.8° P)
Alcohol by Vol: 11.6%
Color SRM: 52.5  Color Sample 
Bitterness IBU: 62.9
Recipe Type: all-grain
Yield: 10.00 US Gallons

Source: Chad Bevers