ahha great question!
i dont' have it with me at work, but was around:
maris otter: 75%
amber malt: 10%
brown malt: 10%
chocolate malt: 4%
and a very, very small amount of black patent (like 1% ish)
fuggles for bittering and a small amount of aroma (probably 5 or so aaus at 60, and then 5 or so aaus at 15)
white labs east coast ale (re-used the cake from a pale ale i had done)
primary for two weeks at 64-66 deg F, transferred to a keg and carbed for 1 1/2 weeks to achieve about 2 vols co2
about 6.5% abv ish, final gravity was 1.012 or 1.016.