I originally was planning this as a coffee stout. Then I looked at how much roast malt is in here - this recipe maxes out the color calculators, since anything beyond about 40 SRM is just slightly darker black.
10 lbs Maris Otter
~1 lb Golden Promise (end of the sack)
1.5 lbs British black roasted barley
1 lb Flaked barley
1 lb Flaked oats
12 oz British chocolate malt
10 oz British crystal 70/80
4 oz British pale chocolate malt
1 oz Magnum/Apollo mix @ 15.1%AA, 60min
1 oz El Dorado @ 15.3%AA, 5min
4 oz Lactose, 5min
1 tab whirlfloc
11.5g dry yeast, US-05
Mash in with 5 gallons water to 148~150F, hold for 75 min. Fly sparge with 4 gallons water at 170F. Extracted 7 gallons at 16P (~1.064). Boil 1 hour, chill, ferment at 68F.