Brewing Method: Extract
Yeast: White Labs Burton Ale Yeast
Yeast Starter: -
Batch Size: 5 gal US
Original Gravity: 1.068+
Final Gravity: 1.013
Alcohol Content: 10% %
Total Grains: 24 oz US
Color: 400
Extract Efficiency: %
Hop IBU's: 64
Boiling Time: 75 min
Primary Fermentation: 2 weeks (room temp)
Secondary Fermentation: 2 weeks (room temp)
Additional Fermentation: 4 months in bottle

Grain Bill:

3.52 lb John Bull Amber Malt Extract
3.52 lb John Bull Dark Malt Extract
8 oz 60L crystal malt
8 oz Belgian chocolate malt
8 oz Belgian black malt
1/2 lb dark brown sugar
1 cleaned vanilla bean (1 tsp extract if preferred)
0.5 lb lactose (optional at bottling)

Hop Bill:

3 oz Fuggles (75 min bittering = 54 IBU)
0.5 oz Saaz (30 min = 8 IBU)
0.5 oz Saaz (5 min = 2 IBU)

Mash Schedule:

Crushed grains were steeped until just before boil
Chocolate was melted in microwave prior to addition. Added after 30 minutes.
Dark brown sugar was added after 30 minutes as well
Vanilla bean was added at end of boil, after heat had been turned off
Wort was chilled in a deep, ice-filled sink to 75 degrees F.

Brewers Notes:

Burton Ale Yeast:
"From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts".

Note: This stuff ended up being 11% Alcohol! It was also slightly more bitter than the IBUs would suggest. It needed a looooong time to mellow in the bottle. It was somewhat harsh at the start, but ended up being perfect after about 4 months.

Be careful of stuck/slow fermentation with this recipe. It has a lot of fermentables and can overwhelm the yeast. If in doubt, ferment an additional week.