I found this on Google, hopefully it is right
Oakshire Brewing O'Dark:30 clone
"The Replicator"
(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.012
IBU = 70 SRM = 25 ABV = 6.2 %
Ingredients
6.6 lbs. (3 kg) Coopers light, unhopped, malt extract
* 12 oz. (0.34 kg) dried malt extract
* 1.5 lb. (0.68 kg) 2-row pale malt
* 1.5 lb. (0.68 kg) wheat malt
* 11 oz. (0.31 kg) Weyermann Carafa® II malt (425 °L)
* 18.7 AAU Nugget hop pellets (60 min.)
(1.6 oz./45 g of 11.7% alpha acid)
* 3.5 AAU Cascade hop pellets (15 min.) (0.6 oz /17 g of 5.75% alpha acid)
* 2.9 AAU Cascade hop pellets (0 min.) (0.5 oz /14 g of 5.75% alpha acid)
* 5.25 AAU Centennial hop pellets (dry hopped) (0.5 oz./14 g of 10.5% alpha acid)
* 2.9 AAU Cascade hop pellets (dry hopped) (0.5 oz./14 g of 5.75% alpha acid)
* 1/2 tsp. yeast nutrient (last 15 minutes of the boil)
* 1/2 tsp. Irish moss (last 30 minutes of the boil)
* White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
* 0.75 cup (150 g) of corn sugar for priming (if bottling)
Step by Step Steep the crushed grain in 2 gallons (7.6 L) of water at 153 ºF (67 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water and top off with cold water up to 5 gallons (19 L).
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Centennial and Cascade dry hops. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy your O’Dark:30.
), This is what BeerSmith gave me - BeerSmith shows this for 5 gallon:
