Recipe Type: Partial Mash
Yeast: 1056
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.102
Final Gravity: 1.024
IBU: 67
Boiling Time (Minutes): 60
Color: 15 SRM
Primary Fermentation (# of Days & Temp): 14 @ 72F
Secondary Fermentation (# of Days & Temp): 28 @ 72F
Tasting Notes: A mouthful. Lots of rye and hop up front and a bitter finish.

8 oz. Wheat malt
6 oz. American Munich
9 oz. British amber
4 oz. American crystal 60L
6 oz. American crystal 90L
1 lb. Flaked rye
3 lb. Rye (raw)

9 lb. Light malt extract
1 lb. Corn sugar

.5 oz. Centennial (10.5% AA, 60 min.)
1.25 oz. Warrior (13% AA, 60 min.)
.5 oz. Cascade (6% AA, 20 min.)
.75 oz. Warrior (13% AA, 20 min.)
.5 oz. Simcoe (12% AA, 20 min.)
.5 oz. Cascade (6% AA, 10 min.)
.5 oz. Chinook (12% AA, 10 min.)
.5 oz. Mt. Hood (4.5% AA, 10 min.)
.5 oz. Amarillo (8.5% AA, 5 min.)
.5 oz. Cascade (6% AA, 5 min.)
.5 oz. Centennial (10.5% AA, 5 min.)
.5 oz. Simcoe (12% AA, 5 min.)
2 oz. Amarillo (aroma)
.5 oz. Cascade (aroma)
1 oz. Centennial (aroma)
1.5 oz. Cascade (dry hop 5 days)

I mashed a bit high on this one, around 158, but with all of the DME and corn sugar the ABV was about 10.2%.
Great warmer for a cold night