JoSeR

Recipes 

I'm finally set up for AG and need to convert my stout recipe
I'm trying to figure out the constituents of the lme portion. I've been getting my lme from the homebrew den in Tallahassee
5gal

2lb dark lme
6lb amber lme
edit:had those backwards

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eriktlupus

Recipes 

using beersmith

10.5 # 2row
.5#chocolate malt
or
10.5 #row
.25# black patent

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extraction calculator
grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency

bradsul

Recipes 

Not sure that I'd use black patent in a stout (it's more of a porter thing). Roasted barley would be more appropriate. You could do something as simple as one of the following.

90% 2-row
10% roasted

I like to add flaked barley to mine for mouthfeel.

65% 2-row
25% flaked barley
10% roasted barley

Since you used amber LME however it probably had a fair bit of crystal malt I would think.

70% 2-row
10% crystal 60
10% flaked barley
10% roasted barley

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Brad
Canadian Brewers Unite!

Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

Got Trub?

Recipes 

This is the dry stout recipe that is straight out of Lewis' stout book - it is also Jamil's award winning recipe...

70.0 7.00 lbs. Pale Malt - English
20.0 2.00 lbs. Flaked Barley
10.0 1.00 lbs. Roasted Barley

I'm with Bradsul on the Black patent - save it for your porters

GT