Tons of Specialty Malt goes into this massive beer.  Be sure to provide plenty of oxygen at yeast pitch and if you can after 12-16hrs later it can really help the yeast. Be sure to keep a consistent 67F Fermentation Temperature for at least the first 6 Days.
 
An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess. History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts. 
 
5 Gallon Extract Recipe Kit
This kit includes:
Malt, Hops and Yeast
Muslin bag for steeping grain
Nutrient and Whirfloc if required