This one is a bit of a fanciful hybrid that I made for Dr. P about a year ago, combining aspects of a British porter and a Belgian dubbel.
9 lbs British 2-row
1.5 lb 120L crystal malt
0.5 lb chocolate malt
0.5 lb carafa malt
1 qt caramel syrup. In a saucepan, heat 2 cups sugar carefully over medium-low heat until liquid and dark brown. You can move the pan off the heat or swirl it around to keep it from burning, but do not stir, or you'll get rock candy instead. Carefully add 2 cups water (watch for splatters, this shit is like napalm if it hits you), and return to heat until all caramel re-dissolves.
1 oz Fuggles @ 5.6% AA 60 min
0.5 oz East Kent Goldings @ 5.6% AA 20 min
0.5 oz East Kent Goldings @ 5.6% AA 5 min
Yeast: White Labs Belgian ale yeast.