Sure. I have brewed this once before, it finished at 1.015. 10.5 gallons at 80% efficiency. OG weighed in at 1.064, higher than the last batch at 1.058.
Mashed at 152F (60 minutes), pH at 5.5
18 # Maris Otter
2 # Brown Malt
1 # Pale Chocolate
1 # Carared
6 oz Debittered Black Malt
4 oz Roast Barley
48 g Northern Brewer @ 60
48 g Cascade @ Flameout - steep 15 minutes
Pitched estimated 500 billion cells of Nottingham slurry, 5 days old.
Except for the sweetness, the roast flavor is spot on. I used up some extra dark malt sitting around - hence so many specialty malts in the recipe - but I didn't change it this time. There was nothing out of the normal through the mash or boil. Fermentation started out quite vigorously and just stopped right there.
I like the suggestion of the roast coffee. It would take 5 gallons of a very dry beer to bring this down a bit. I suppose a similar recipe around 1.050 on US-05 could perhaps attenuate that low and not bring any funky off flavors in blending.