5 Gallons

8.0 lbs. Pale malt extract
1 lb. 40L Crystal malt
8 oz. 75L British crystal malt
4 oz. chocolate malt
1.5 lbs. Dark brown sugar
1.0 oz. Northern Brewer hops
2 pkts. Ale Yeast

Procedure: Add crushed grains to 2 gallons water and bring to a boil. Strain out the grains and add the malt extract and sugar. Make up to as near to the full volume as possible in your kettle (you may need to add up to 0.5 oz. extra hops to correct for inefficient extraction at high wort gravities). Boil for 60 minutes then strain and sparge as usual and make up to 5 gallons. Pitch yeast around 75° F and ferment in a coolish, darkish place. Bottle and prime as usual. As with all strong ales, this beer will take some time to ferment out, and some time to mature.