I made this today, with slight modification. My recipe was:
5 lbs 12.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 69.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 18.2 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3 6.1 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 6.1 %
0.90 oz Willamette [5.20 %] - First Wort 70.0 min Hop 5 21.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 6 -
OG 1.038
IBU 21.0
SRM 24.9
I enjoy doing no-sparge for anything 1.040 or lower, so I had to adjust a little for efficiency. Also, I just felt like a tad more chocolate--had even considered making a low gravity brown porter today--then, when collecting my grains, I saw some flaked barley in the bucket, which I had been thinking I should try to use soon, so I threw a bit in.
Anyway, I've been admiring Reaper's Mild for some time, so I look forward to trying this in a few weeks. Hopefully, my own personal impulses regarding ingredients won't diminish its awesomeness much.