Ingredients:

• 1 lbs 4.8 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 5.6 oz - Franco-Belges Kiln Coffee Malt (150.0 SRM) (Grain)
• 4.0 oz - Wheat, Flaked (1.6 SRM) (Grain)
• 3.2 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 3.2 oz - Munich Malt (9.0 SRM) (Grain)
• 1.6 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 1.6 oz - Chocolate Malt (350.0 SRM) (Grain)
• 0.3 oz - Willamette [5.5%] - Boil 45 min (Hops)
• 0.2 oz - Goldings, East Kent [5.0%] - Boil 10 min (Hops)
• 0 pkgs - Nottingham (Danstar #-) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.061 (14.8° P)
Final Gravity: 1.012 SG (3.1° P)
Alcohol by Vol: 6.4%
Color SRM: 32.2  Color Sample 
Bitterness IBU: 31.9
Recipe Type: all-grain
Yield: 1.00 US Gallons

Source: Anonymous