Inspired by the Taddy Porter recipe from Clonebrews.

(Original malt bill)
7.75 lbs pale malt
1 lb crystal malt
12 oz black patent
6 oz chocolate

(My malt bill for 3 gallons)
5 lbs pale
9 oz crystal
7 oz black
4 oz chocolate

...but since I was using mostly extract, I swapped 4 lbs of pale malt
for 3 lbs light liquid malt extract

(final malt bill)
1 lb pale malt
9 oz crystal
7 oz black      (probably closer to 4 oz)
4 oz chocolate
3 lbs light LME


Hops, etc.
1 oz goldings ?? AA, 60 mins
1/2 oz goldings ?? AA, 15 mins

the goldings were 5% at first, but were the 2005 crop
and lived on a room temp shelf in the homebrew store, so
I estimated they'd be 4%.

I boiled 3.75 US gallons initially, and ended up with 2.5-2.75
after it cooled.  Then I panicked and noticed that it was just over
two in the fermenter bucket, put water in up to 3 gallons.  Then I
realized that the buket was measured in UK gallons.  Next time, think
a little more clearly.

OG, probably around 1.042
IBU, probably pretty high: 35-40 or so, especially given OG