Ingredients:

• 7 lbs - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 2 lbs - Smoked Malt (9.0 SRM) (Grain)
• 1 lbs 8.0 oz - Munich Malt - 20L (20.0 SRM) (Grain)
• 1 lbs - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain)
• 12.0 oz - Chocolate Malt (350.0 SRM) (Grain)
• 8.0 oz - Black (Patent) Malt (500.0 SRM) (Grain)
• 2.0 oz - Crystal [3.5%] - Boil 60 min (Hops)
• 1.10 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 0.8 oz - Spalter [4.5%] - Boil 15 min (Hops)
• 0.8 oz - Crystal [3.5%] - Steep 0 min (Hops)
• 1 pkgs - Irish Ale (Wyeast Labs #1084) (Yeast)
• 1.10 tsp - Yeast Nutrient (Primary 3 days) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.063 (15.2° P)
Final Gravity: 1.017 SG (4.2° P)
Alcohol by Vol: 6.1%
Color SRM: 32.4  Color Sample 
Bitterness IBU: 22.6
Recipe Type: all-grain
Yield: 5.50 US Gallons

Source: Scott