Ingredients:

• 6.00 g - Chalk (Mash 60 min) (Misc)
• 11 lbs 0.4 oz - Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) (Grain)
• 2 lbs 3.3 oz - Chocolate Malt (Thomas Fawcett) (609.1 SRM) (Grain)
• 2 lbs 3.3 oz - Rye Malt (Weyermann) (3.0 SRM) (Grain)
• 2 lbs 3.3 oz - Wheat Malt, Ger (2.0 SRM) (Grain)
• 1 lbs 10.5 oz - Brown Malt (65.0 SRM) (Grain)
• 1 lbs 10.5 oz - Munich Malt (9.0 SRM) (Grain)
• 1 lbs 10.5 oz - Smoked Malt (Weyermann) (2.0 SRM) (Grain)
• 1 lbs 1.6 oz - Roasted Barley (Thomas Fawcett) (761.4 SRM) (Grain)
• 8.8 oz - Amber Malt (22.0 SRM) (Grain)
• 1.8 oz - Nugget [13.0%] - First Wort (Hops)
• 1.8 oz - Saaz [4.0%] - Boil 15 min (Hops)
• 0.24 tsp - Irish Moss (Boil 10 min) (Misc)
• 1.8 oz - Saaz [4.0%] - Boil 5 min (Hops)
• 1 pkgs - Safale American (DCL/Fermentis #US-05) (Yeast)
• 25.00 g - Oak Chips (Secondary 7 days) (Misc)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.102 (24.1° P)
Final Gravity: 1.024 SG (6.1° P)
Alcohol by Vol: 10.4%
Color SRM: 93.4  Color Sample 
Bitterness IBU: 86.9
Recipe Type: all-grain
Yield: 5.55 US Gallons

Source: L7