Ingredients:

• 2 lbs 8.0 oz - Caramel/Crystal Malt - 80L (80.0 SRM) (Grain)
• 12.0 oz - Chocolate Malt (350.0 SRM) (Grain)
• 8.0 oz - Roasted Barley (300.0 SRM) (Grain)
• 6 lbs - Amber Dry Extract (12.5 SRM) (Grain)
• 3 lbs 4.8 oz - Amber Liquid Extract (12.5 SRM) (Grain)
• 1 lbs - Turbinado (10.0 SRM) (Grain)
• 2.0 oz - Cascade [5.5%] - Boil 35 min (Hops)
• 1.5 oz - Willamette [5.5%] - Boil 20 min (Hops)
• 1.00 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 8.00 oz - Malto-Dextrine (Boil 5 min) (Misc)
• 2.00 - Cinnamon Stick (Boil 5 min) (Misc)
• 1.00 oz - Orange Peel, Sweet (Boil 5 min) (Misc)
• 2 pkgs - Nottingham Yeast (Lallemand #-) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.084 (20.1° P)
Final Gravity: 1.016 SG (4.1° P)
Alcohol by Vol: 9.0%
Color SRM: 41.7  Color Sample 
Bitterness IBU: 24.0
Recipe Type: extract
Yield: 5.25 US Gallons

Source: Kris Johnson