1.16 of B&G #305 british amber malt
1.16 of B&G #315 british chocolate malt
0.56 of B&G #116 oat flakes
200B cells of Thames Valley Wyeast
3lb light extract
1lb dark extract
0.5 amber extract
2oz US Goldings (alpha 4.9)
2oz UK Challenger (alpha 8.9 beta 3.7)
hold at 170 for 25 minutes
3gal boil 1 hour
challeger at 60
1st goldings at 15
2nd goldings at 5
fill to 5gal
ferment at 64