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I've always liked Dogfish Head's Indian Brown and discovered Tasty McDole's Janet's Brown in Brewing Classic Styles as a really nice similar beer to brew. Both of those are a little heavy handed in ABV and it's hard to have more than one, especially in warmer weather. This recipe is several iterations deep and it's now stable using ingredients that are always available. The dank piney hops (CTZ) are on the nose and firmly in the finish, but a combination of caramel, chocolate and toasted malt flavors back it up for perfect balance. Before the 2012 BJCP revision, (you know, back in the day) we would have called this an out of style, too hoppy American Brown.
This recipe has done best with an English yeast such as Omega British Ale V or White Labs London Fog. If the latter, you may want to make a 2 liter starter with a single pack. If you prefer dry yeast, Safale S-04 or Nottingham is fine.
A basic recipe sheet is included with the kit showing the actual grain bill and hop additions. Since everyone brews all grain a little differently (BIAB, batch sparge, fly sparge etc) it is difficult to provide exact water amounts and temperatures. If you need help prior to brewing, give us a call.
For emphasis: This kit does not include yeast or priming sugar, it must be selected from the accessories list on the right if you need them.
Assuming 75% efficiency into the boil kettle:
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6 %
Bitterness: 35-40 IBUs
Est Color: 26 SRM
Mash at 154F
NOTE that if your system is typically yielding less than 75% mash efficiency, you may want to add one extra pound of Maris Otter to the cart to hit the target 6% ABV and maintain the correct balance. It's listed in the accessories on the right for your conveniences.
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Love it! 
