This recipe is actually a reprint from Sep/Oct '03 issue of Zymurgy...
5 U.S. gallons (19 liters)
O.G. 1.060 (15 P)
IBU: 69
11.0 lb. Great Western 2-row pale malt
.5 lb. 120L Crystal Malt
.5 lb. Chocolate Malt
.5 lb. Rolled Oats
3.0 oz. Roast Barley
1.5 oz. Chocolate extract (in secondary)
1.0 oz. Cascade pellet hops, 5% a.a. (90 mins)
1.0 oz. Cascade pellet hops, 5% a.a. (30 mins)
1.0 oz. Cascade pellet hops, 5% a.a. (knockout)
1.0 tsp. Irish moss (20 mins)
Wyeast 1764 Pacman Ale Yeast (If available) or White Labs WLP001 California Ale or Wyeast 1056 American Ale.
Mash at 150*F for 60 mins. Sparge at 175*F to collect 6.5 gallons of pre-boiled wort. Boil 90 minutes. Coll to 60*F and pitch yeast. Ferment at 60*F for one week. Siphon into secondary at 50-55*F onto chocolate extract and hold until fermentation is complete, then package and condition.
EXTRACT PLUS SPECIALTY GRAINS:
Steep specialty malts in 150*F water for 20 mins. Strain, add 7.5 lbs. Light LME and proceed with 60 minute boil adding hops at specified intervals.