Bringing this thread back from the dead, as I had this beer the other day, and it was amazing. I must attempt a clone, so here's what I collected from their website, I'll do some more research and see what I can come up with for a recipe.
Robert the Bruce:
A full bodied Scottish-style ale with a well rounded malty profile of roasted and caramel notes. 6.5% ABV, 35 IBUs, $4 Imperial pint
here's more of what I came up with:
Brewed with two row pale, roasted and Melianoidin Magnura malts, chocolate malt, roasted barley
medium-bodied with a big malty body that has a nice balance of hops. It finishes with a lingering bitterness and notes of coffee beans.
wyeast 1968: london ESB
now I know all that information doesn't add up, or agree with each other, but it's a good place to start. I'll post back when I have what I think will be a descent recipe.
and here's roughly what I came up with. I think a decoction mash would be in order with the sach rest on the higher side, say 156-8ish. But maybe a decoction wouldn't be needed with the Melanoidin.
Robert The Bruce clone
2.25lbs Melanoidin Malt
.25lb Chocolate Malt
.125lb Carafa III
1oz Centenial @ 9% 60mins
Yeast: wyeast 1968