All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
8.8kg Thom Fawcett Maris Otter
1kg Wheat Malt
200g Chocolate Malt
48g 13%AA Chinook 90min
60.6g 10.5%AA Centennial 15min
30.3g 15% Colombus 0min
30.3g 13%AA Chinook Dry hopped
Ferment at 68F / 20ºC. Ramp it up to complete fermentation.
WLP007 Dry English Ale Yeast
Mash at 145F for 60min, then 161F for 15min
It was recommended to age at least 6 months, but the crew was drinking it at 3 months.