From Byron Burch's Brewing Quality Beers:
4-1/2 lbs. Light Dry Malt
8 oz. Crystal Malt
2 oz. Munich Malt
3-1/2 oz. Crushed Chocolate Malt (added to mash)
8 oz. Dark Brown Sugar
4 oz. 100% Dextrin Powder
1/2 tsp Gypsum
3/4 tsp Salt
2 oz Bittering Hops (Fuggle or Willamette)
1 oz. Aromatic Hops (Northern Brewer dry hopped)
Water to 5 gallons
3/4 c Corn Sugar for priming
1/2 oz Ale Yeast
Starting Specific Gravity = 1.047
Final S.G = 1.015
Alcohol by volume = 5%
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