Specialty grains: 2 Cups Dark Munich Malt 1 Cup Crystal Malt 60 lovibond 1.5 Cup Chocolate Malt 400 lovibond 1.5 Black Patent Malt 500 lovibond Put the cracked specialty grains in a nylon grain bag. Bring 3 gallons of water up to 150oF and then seep the grains for 30 minutes. Remove grain bag when temperature reaches 170oF and bring to boil. Add 7 lbs of Light malt extract and return to boil. Add 0.25 Cups of honey. Add 2oz of Saaz Leaf Hops at the beginning of the boil. Add 1 oz of Hallertau Leaf Hop at last 15 minutes of boil. Add 1 tsp of Irish moss at last 10 minutes of boil. Cool wort and put into fermenter. Bring up to 5 gallons with spring water. Pitch with Belgian Strong Ale yeast ( Wyeast 1388). Let ferment 70oF for 3 weeks. Prime with 0.5 cups of priming sugar and let bottle condition for 2 weeks. I did not take a specific gravity reading before or after so I donít know the alcohol conversion efficiency that was achieved. I use Highbridge Springs Springwater as my water source.