6 lbs 2 Row malt
1/2 lb Black Patent malt
1 lb Chocolate malt
1/2 lb Crystal 90 L
1 lb Black Honey ( I used Tupelo Honey)
1 oz Willamette Hops
1 oz Cascade Hops
1 pack of Nottingham Dry Yeast
Lautered for 60 mins @152 deg F
Sparged for 55 mins @ 180 deg F
Boiled for 60 mins added Willamette hops and the honey
last 5 mins added Cascade Hops