Fountain Head Black Magic

This recipe is taken from Victory Beer Recipes and makes 2 1/2 gallons

3 1/3 pounds Munton and Fison old ale kit malt extract
2 1/2 pounds Munton and Fison light dry malt extract
6 ounces black patent malt
6 ounces roasted barley
6 ounces caramel malt 40 degree
1 1/2 ounces Nugget hops - 60 minutes
1/2 ounce Nugget hops - 10 minutes
1 1/2 teaspoons gypsum
1 packet Red Star champagne yeast
2 ounces corn sugar to prime

Boiling time 60 minutes
Primary fermentation 7 weeks at 70 degrees
Secondary fermentation 6 weeks at 70 degrees

Crush grains and add to 3 quarts cold water. Slowly raise temperature to gentle simmer and hold for 10 minutes. Sparge with 2 quarts hot water. Add to brewpot to make 3 gallons. Heat to boil and add malt extract.