Partial mash, 5 gallons, OG 1.065, 30 IBU
Mash 4 lb American 2-row malt, 16.0 oz roasted barley, 8.0 oz chocolate malt, 8.0 oz 80º L crystal malt for 1 hour at 153º F
Collect wort and add 3 lb amber malt extract and 1 ½ cup dark molasses or treacle
Hop schedule:
1 oz Perle, 60 minutes
1 oz Cascade hops, 10 minutes
Ferment with a fairly neutral yeast like Wyeast 1056, White Labs WLP001 or Safale US-05
