Pete's Wicked Clone

Ingredients:

6.6 lb M&F amber malt syrup
0.5 lb crystal malt, 44L
0.25 lb chocolate malt, 338L
2.0 oz Bullion Hops, 8.8 alpha - boiling
1.5 oz Northern Brewer Hops - finishing
Wyeast 1056
0.75 cup corn sugar for priming

O.G.: 1.035
F.G.: 1.009

Procedure:

Steeped crystal and chocolate malts in 1.5 qts. of 150F water for 0.5 hours. Sparged into 4 qts. boiled water and added malt syrup. Returned to boiling and added 1 oz. of Bullion. After 0.5 hours, added 0.5 oz. Bullion, and after 0.75 hours, added final 0.5 oz. Added N. Brewer hops for final 2 minutes of boil. Mixed with 3.5 gallons of cold water in fermenter, cooled to 70F, and pitched yeast. Bottled in 1 week.

I've also made this using 6 lbs of plain light malt syrup, and increasing the amount of crystal to 1 lb and the chocolate to 0.5 lbs. I'm puzzled by the O.G. of the first batch: It should have been higher, in the 1.040 to 1.050 range. O.G.'s in the later batches were in that range as well.