AG 5.5 gallons 80% brewhouse efficiency:
14lbs 14oz Rahr 2-row (US) Extract brewers, use 10lbs 5.5oz of DME.
14oz Crystal 60
2oz Black Patent
2oz Chocolate (US)
Mash 154 for 60 with a tbs of 5.2 stabilizer, two batch sparges at 170.
1oz Newport 10% 60min 28.5 IBU
1.5oz Willamette 4.4% 20min 10.1 IBU
1.5oz Willamette 4.4% 5min 3.3 IBU
I used a small amount of gypsum and epsom salt to adjust my water post-mash, but that's completely up to you. It has only been in the keg for two and a half weeks now and I bottled a bomber and brought it home. It was tasted by my dad who is an extract brewer with similar tastes to me, by another extract brewer who only likes big beers (this one works out to 8.1% and he likes beers more around 10%) and by his son who is a BMC drinker who has a craft brew now and then but doesn't know anything about it. All three really liked this one, but the guy who only likes big beers declared it as absolutely awesome, incredible, etc. He was gushing about this beer. I have since pulled it from the keezer to let it age at room temp. The alcohol is imperceptible but it can only get better.
It has a nice dark tan head and a clean but rich flavor. Some people say they taste the chocolate and nutty flavors, while I taste more of the dark fruit flavors. Really great depth of flavor. If I were going to change up the hop schedule I'd go up, not down. It would be really good with 10 more IBU's or so and a more pronounced hop flavor and aroma, but then again it would be a different beer. If you wanted to take it a different direction, it would take very nicely to some mulling spices like cinnamon, clove, etc, just go easy. It does not fit a style precisely, but don't let that stop you!
Someone else has got to brew this!