Fermentables:

-6.6 lbs. amber malt extract
-1 lb. crystal 60L
-1/2 lb. chocolate malt
-1/2 lb. special roast

Hops:

-Fuggles 1.5 oz. @ 45 minutes

Yeast:

-Whitbread Ale yeast

Steep and Boil

-Grains steeped in 1 1/2 gal. water at 160 degrees for 20 minutes
-1 1/2 gal. water added to pot
-Amber malt extract added, brought to boil
-Hops added per schedule
-Yeast pitched @ 80 degrees
-OG 1.048
-FG 1.014
-42 bottles filled