Panther Pee

(5 gallons/19 L, extract with grains)
OG = 1.105 FG = 1.035 IBU = 90+  SRM = 44  ABV = 9.0%

Ingredients:

12.0 lbs. (5.4 kg) dark malt extract
0.5 lb. (0.22 kg) roasted barley
0.25 lb. (0.11 kg) flaked barley
0.25 lb. (0.11 kg) black patent malt
0.75 lb. (0.34 kg) Special B malt
1.0 lb. (0.45 kg) oatmeal
36 AAU Nugget hops (75 min.) (3 oz./85 g of 12% alpha acids)
1 oz. (28 g) Fuggles hops (15 min.)
1 oz. (28 g) Cascade hops (15 min.)
Wyeast 1728 Scottish Ale yeast (1/2 gallon starter for primary fermentation)
1/2 cup brown sugar (for priming) 4 oz. (188 mL) apple juice (for priming)
4 oz. (188 mL) raspberry flavoring
1/2 package White Labs WLP013 (London Ale) yeast (conditioning)

Step by Step

Steep grains at 155 °F (68 °C) for 30 minutes. Add the dark malt extract and water to make 5.5 gallons (21 L). Boil for 75 minutes, adding hops at the times indicated in the ingredient list. At bottling, add 1/2 cup brown sugar, 4 oz. apple juice, 1/2 pkg. London Ale yeast and a 4 oz. bottle of raspberry flavoring. Condition for nine months at 68 °F (20 °C), then enjoy.