From Dave with some modifications based on availability. Substituted Carafa I Special cut by a bit less than half for Kiln Coffee Malt. Also using Carafoam instead of Carapils, Cararoma instead of Crystal 120. Yeast 1056 Starter from library slant.
Recipe Specifications
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Boil Size: 27.27 l
Post Boil Volume: 21.77 l
Batch Size (fermenter): 18.93 l
Bottling Volume: 16.43 l
Estimated OG: 1.053 SG
Estimated Color: 21.7 SRM
Estimated IBU: 18.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.6 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.7 %
1 lbs 3.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 11.7 %
4.0 oz Carafoam (2.0 SRM) Grain 4 2.4 %
8.0 oz Caraaroma (130.0 SRM) Grain 3 4.9 %
2.4 oz Carafa I (337.0 SRM) Grain 6 1.5 %
3.2 oz Chocolate Malt (350.0 SRM) Grain 5 1.9 %
0.35 oz Magnum [14.00 %] - Boil 60.0 min Hop 7 18.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 9 -
Mash Schedule: Single Infusion, 153F One Sparge
Total Grain Weight: 10 lbs 4.8 oz
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Name Description Step Temperat Step Time
Mash In Add 13.61 l of water at 167.7 F 153.0 F 60 min
Sparge: Drain mash tun, Batch sparge with 1 steps (19.33l) of 168.0 F water