Another wildcat brew of mine that I brewed up this morning.
Had some help from our friends over @ http://www.realbeeractivist.com/forum/
developing the recipe. I wanted a nice dark
malty complex beer without the year of conditioning.
It went like this:

5 gallons

4.0 lbs Amber malt extract syrup
.50 lbs Dark malt extract syrup
.25 lbs Cane sugar

Mashed
1.0 lbs aromatic
2.0 lbs Weyermann munich type II
1.0 lbs bisquit
.50 lbs Special B
.50 lbs C-120
.25 lbs Special roast
.13 lbs caramel pils

1.0 oz Hallertau @ 38
1.0 oz Tettnanger @ 38

IBU 30 SRM 26 ABV 5.9

US 04 rehydrated

So as an extract recipe, this is 4 lbs amber LME, 0.5 lb dark LME, 0.25 lbs cane sugar for grains, and 1 oz each of Hallertau and Tettnanger at 38 minutes.

So boil the wort for 38 minutes w/1 oz Hallertau, then add an oz of Tettnanger and boil another 38 minutes?

How did this turn out?

Nope, add 1 ounce of both Hallertau and Tettnanger and boil for 38 minutes.

I used the extract for the base malts but did a partial mash with
the grains so it's not a true extract recipe.
I sent the beer to the Wizard of Saaz competition as an Old
English Ale and the judges hammered it for being out of style.
Only scored a 23 out of 50. It's a better beer than a 23 but it
needs work. The US 04 threw some banana esters in there somehow.
Not sure how, it was fermented mid 60's I think. Anyway it needs
a cleaner yeast and I wanted it to be darker with dark fruit
notes. Not sure how to rebrew it, maybe add some black patent malt
with a different yeast and another adjustment with the dark
specialty malts.
Any Ideas??????? Oh yeah next time there will be no extract in
it. I can taste it plain as day after using mostly all grain
for a year and a half.