Recipe Type: All Grain
Yeast: Nottingham Dry
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 6
Original Gravity: 1.056
Final Gravity: 1.013
IBU: 27.8
Boiling Time (Minutes): 60
Color: SRM 19.2
Primary Fermentation (# of Days & Temp): 14 days @ 68F
Additional Fermentation: 7 days @ 65F in Primary
Tasting Notes: Nice dry finish, very sweet maltiness dominates this brew. Light hint of chocoloate.

Grain
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.63 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 16.33 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.04 %

Hops
0.50 oz Centennial [10.00 %] (60 min) Hops 16.0 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.7 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.5 IBBU

Yeast
Nottingham for malty character, or Wyeast 1056 for lighter malt flavor

Est Original Gravity: 1.056 SG - Style: 1.045-1.060 SG
Est Final Gravity: 1.013 SG - Style: 1.010-1.016 SG
Estimated Alcohol by Vol: 5.53 % - Style: 4.30-6.20 %
Bitterness: 27.8 IBU - Style: 20.0-40.0 IBU
Est Color: 19.2 SRM (Dark Brown) - Style: 18.0-35.0 SRM


As for the mashing schedule:
Mash-in at 152F and hold for 60 minutes using 4.1 gallons (1.33 qts/lb.)
Note: Mash at 154F for a sweeter, caramel and toffee flavor
Mash-out at 175F and hold for 10 minutes
Vorlauf and Drain
Batch sparge with 4.1 gallons @ 170F
With grain absorbtion, this yields 7 gallons in the boil kettle
1 gallon of boil-off and trub yields 6 gallons in the Primary

Fermentation
14 days @ 68F in Primary
7 days @ 65F in Primary