Lost Abbey / Port Brewing - La Cruda Porter

This was just posted on their website.

http://www.lostabbey.com/the-la-cruda-porter-recipe/

INGREDIENTS FOR 5 GALLONS
Grain/Extract/Sugar
(Potential represented as SG per pound per gallon.)
% Amount Name Origin Potential SRM
81.6 10.00 lbs. Pale Malt(2-row) America 1.036 2
4.1 0.50 lbs. Crystal 75L Great Britain 1.034 75
8.2 1.00 lbs. Crystal 150L Great Britain 1.033 150
5.1 0.63 lbs. Chocolate Malt Great Britain 1.034 400
1.0 0.13 lbs. Roasted Barley America 1.028 450
Hops
Amount Name Form Alpha IBU Boil Time
0.71 oz. Cascade Pellet 5.40 15.5 90 min.
0.81 oz. Mt. Hood Pellet 4.40 10.4 30 min.
1.34 oz. Tettnanger Pellet 4.50 1.0 1 min.
Yeast
White Labs WLP028 Edinburgh Ale
MASH SCHEDULE
(All temperature measurements are degrees Fahrenheit.)
Mash Type: Single Step
Grain Lbs: 12.25
Water Qts: 16.00 – Before Additional Infusions
Water Gal: 4.00 – Before Additional Infusions
Qts Water Per Lbs Grain: 1.31 – Before Additional Infusions

Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 165 Time: 10
Sparge Temp: 170 Time: 0
Total Mash Volume Gal: 4.98 – Dough-In Infusion Only
BEER SPECS
Batch Size (Gal): 5.00
Wort Size (Gal): 5.00
Total Grain (Lbs): 12.25
Anticipated OG: 1.065
Plato: 15.95
Anticipated SRM: 35.7
Anticipated IBU: 26.9
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes