Recipe Type: All Grain
Yeast: 1056
Yeast Starter: 1 quart
Batch Size (Gallons): 6
Original Gravity: 1.062
Final Gravity: 1.016
IBU: 40
Boiling Time (Minutes): 90
Color: 40
Primary Fermentation (# of Days & Temp): 10
Tasting Notes: Roasty dark chocolate with dark cherries, balanced and decadent.

10.5 lbs Domestic 2-Row
12 oz Bairds Chocolate malt
10 oz. Bairds Black Malt
8 oz Bairds 50/60 L crystal malt
8 oz Caramunich III

.65 oz Simcoe 60 min
1 oz Willamette 15 min
1 oz Willamette Flame out

Wyeast 1056 starter.

I have brewed this many times, and it has received scores from 37 to 42 points in every homebrew competition I have entered. Straddles the Robust Porter/American Stout category. I actually have entered it in both categories and scored well in both.

British specialty malts make a big difference in this beer, I have tried it with American chocolate and black malts, and if ends up too astringent for my taste.