Only had this beer once and wasn’t a fan. But according to thier site. Pale malt Munich and C-45 and debittered black malt. I agree with brewcat to much black malt in your recipe and needs more Munich . For yeast us05 would work great. Here is recipe that I brew that you might like got gold in local contest Recipe
Type:All-GrainBatch Size:5 gallonsVolume Boiled:6 gallons
10 lbs 2-row base malt
0.63 lb Carafa II (500L)
0.25 lb Biscuit Malt
0.25 lb Chocolate Malt
0.25 lb Crystal Malt (60L)
0.25 lb Crystal Malt (20L)
10 HBU Sorachi Ace hops (boiled 60 minutes)0.5 oz Sorachi Ace hops (added 15 minutes before end of boil)0.5 oz Sorachi Ace hops (at flameout)0.5 oz Sorachi Ace hops (dry hopped 14 days)Yeast Options: US-05 SafAle yeast by Fermentis,Wyeast 1056, or White Labs WLP001Procedure:
Mash at 152° F for an hour. Mash out at 170° F and sparge with 180° F water to make 6 gallons. Heat to boiling and then add 10 HBUs of Sorachi Ace hops.
Boil 45 minutes, then add 0.5 oz Sorachi Ace hops. Boil 15 more minutes and turn off heat and add 0.5 oz of Sorachi Ace hops.
Cool as quickly as possible to 70° F, rack to your fermenter, and pitch yeast.
After 7-10 days, rack to secondary fermenter and dry hop with 0.5 oz of Sorachi Ace hops. After 14 days, prime and bottle or keg.