I think the stats they show pretty much cover the questions you have qualitatively. I am no expert, but I'd say it uses one of the darker crystal malts somewhere between 3% and 8% and chocolate malt maybe about 5%, at a guess (I've learned a little goes a remarkably long way). It ought to have an IBU:OG ratio of at least 0.6.
That's all I can figure, and it's guesswork at that, so good luck and tell us how it goes!