I made the recipe:
steeped- 12 oz crystal malt 60L, 2.4 oz english chocalate, 4 oz Roasted Barley
4 lbs ultralight LME @60 min
1 oz Williamette hops @ 60 min
6 lbs maris otter LME @25 min
.3 oz kent goldings @30min
3.2 oz brown sugar @ 15 min
.3 oz kent goldings at flame out
I used two bottles white labs yeast i think it was edinburgh( or something like that). First bottle exploded becasue I shook it up too hard, but I think I salvaged more than half.
The SG was 1.080 and I started the fermentation around 70 and then lowered the temperature to 66 a week in. BAsed on what I read there are no signs of contamination.