Google search turned the recipe below up, right? Looks like a lot of aromatic and special roast. I'm suspicious of a recipe that only gets ~40% of its fermentables from the base malt (the mash also has a pretty short stay in the Sacch range for a mash that is pretty light on the enzymes). I'm just a little extra suspicious because I had a bad result from BYO's Hennepin clone (too much ground ginger).
1074 OG 1013 FG
22 IBU 27 SRM 7.8% ABV
5 lb. 9.6 oz. Pilsner malt
2.25 lb. aromatic malt
1 lb. 6.4 oz. crystal 20
2.25 lb. Briess Special Roast malt (50 Lovibond)
2.66 lb. Corn Sugar
6.25 AAU Styrian Goldings (60 min) (1.25 oz. of 5% alpha acids)
.33 oz. Styrian Goldings (0 min)
.25 oz. Curacao Orange Peel
.5 oz. Licorice root
Wyeast 1214 or cultured Ommegang yeast
Step mash with a 10 min. rest @ 113, 10 min @ 144, 15 min. @ 154 and 15 min. @ 162, and 5 min @ 169. Boil for 90 min, adding corn sugar at start of boil. Add orange peel and licorice for final 15 min of boil. Ferment at 76-84 (yes, that hot) Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.
Check out The Mad Fermentationist
for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).