Here's the original recipe Roque used to formulate this
Brewdate: November 11, 1992
7lb 2-Row
2lb Browned 2-Row*
1/2lb 120L Crystal
1/2lb 20L Crystal
1/2tsp Gypsum
1 1/2lb Danish Extract (Fermenthaus)
1/2oz CFJ-90 (11% Alpha)
1/4oz Perles (7.6% Alpha)
1/4tsp B.Brite ( or 1tsp Irish Moss) at 20 min
1338 Alt Yeast
5/8 cup Dextrose to Prime
1.25 Fl. Oz Hazel Nut Flavor Drops (Flavor Mate)
Modified step mash: 120F - 20 min.
156F - 90 min.
*375F - 2-Row Malt 40 min, In Oven
12/22/92 - Rack to 2nd; Add Nut Flavor
1/17/93 - Bottle
OG: 1.050
FG: 1.014
IBU:27
The recipe above is Chris's original recipe which Rogue's is based on. I know John has modified it slightly, darker and a little more roast/chocolate flavor and higher gravity.