Ok... the recipe/technique was as follows:
Heat 3 liters water to 140F add grains : 1lb choc malt, 8oz crystal 60, 4oz caramunich III. Steep 30 minutes. Rinse grain bag with 2 liters water and raise to boil. Remove form heat and add 3lbs dk DME, 6lbs Ex Lt DME, 22 fl oz lyles golden syrup and 4 oz malto dextrin, 8 oz belgian brown soft candy sugar. Disslove and return to boil add bittering hops boil 45 min, add flavoring hops and irish moss boil 10 min add aroma hops boil 5 min. cool to 160F add to cold water in fermentor up to 5 .5 gallons and pitch yeast ( yeast was started as in my original post).
Thanks again for any advice.