Great news! I never found a local contest but I'm down to my last bottle of the stuff. Fortunately its a 22-oz bomber size. The brew was a hit with the neighbors, especially the Aussies.
Try the following, if you like a wicked stout:
Alt Platz Mitey Broo (OG 1.112, IBU 26, SRM 82.6, 11.2% ABV)
13lbs Dark LME
1.5 bls Chocolate Malt (steep w/ Carafa)
0.75 lbs Carafa I (steep w/ Chocolate)
1.5 lbs Crystal 120 (steep separate)
1 lb Red Wheat (full boil, 45 minutes)
2.5 oz Hallertau (45 min)
1 oz Tettnang (45 min)
2 packages Safale US-05 Yeast, pitch / ferment at 75 - 85 F
Special Instructions (verbatim from LHBS): Steep chocolate and crystal in separate bags but at the same time in 165 F for 40 min. The chocolate and carafa can be in the safe bag. Steep the red wheat at boil and keep it in until boil is complete. Stire your extract in slowly so as not to scorch, until dissolved. Boil for 45 minutes - no longer. Add all hops at start of boil - no finishing hops and cool to pitching rate. Ferment 75 - 85F (Yes, listen to what is posted - forget what you have heard) until complete-about 14 days. Rack into bottle or keg and purge all O2 off the keg. Cold store at 36 F for 1-2 months and drink until finished.
The stuff is evil! You won't be disappointed.