Ingredients:

• 4.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 2.00 g - Calcium Chloride (Mash 60 min) (Misc)
• 0.50 tsp - 5.2 Stabilizer (Mash 60 min) (Misc)
• 12 lbs - Pale Malt, Maris Otter (Muntons) (3.0 SRM) (Grain)
• 1 lbs - Caramel Malt - 60L (Briess) (60.0 SRM) (Grain)
• 1 lbs - Roasted Barley (Crisp) (550.0 SRM) (Grain)
• 1 lbs - Special B Malt (150.0 SRM) (Grain)
• 1 lbs - Wyerman Chocolate Rye Malt (250.0 SRM) (Grain)
• 1.0 oz - Magnum [20.5%] - Boil 90 min (Hops)
• 2.0 oz - Goldings, East Kent [7.2%] - Boil 20 min (Hops)
• 0.50 - Whirlfloc Tablet (Boil 10 min) (Misc)
• 0.50 tsp - Yeast Nutrient (Boil 10 min) (Misc)
• 2.0 oz - Goldings, East Kent [7.2%] - Boil 5 min (Hops)
• 12.0 oz - Amber Maple Syrup [Boil for 5 min] (35.0 SRM) (Grain)
• 8.0 oz - Dememera Sugar [Boil for 5 min] (2.0 SRM) (Grain)
• 1 pkgs - London Ale III (Wyeast Labs #1318) (Yeast)
• 2.00 oz - Bourbon Soaked Toasted Oak Chips (Secondary 7 days) (Misc)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.085 (20.3° P)
Final Gravity: 1.016 SG (4.2° P)
Alcohol by Vol: 9.1%
Color SRM: 52.3  Color Sample 
Bitterness IBU: 85.3
Recipe Type: all-grain
Yield: 5.50 US Gallons

Source: Larry Dykema