Recipe Type: All Grain
Yeast: White Labs WLP007 Dry English Ale
Yeast Starter: Yes, or repitch slurry from prior batch
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.022
IBU: 58
Boiling Time (Minutes): 60
Color: 33.5
Primary Fermentation (# of Days & Temp): 21 days @ 65F
Secondary Fermentation (# of Days & Temp): 7 days (dry hop)
Tasting Notes: Firmly bitter, roasty malt plays off citrus hop flavor, finishes dry with deep roast

Original Gravity: 1.080 (1.050 - 1.075)
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Terminal Gravity: 1.022 (1.010 - 1.022)
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Color: 33.54 (30.0 - 40.0)
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Alcohol: 7.69% (5.0% - 7.0%)
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Bitterness: 58.1 (35.0 - 75.0)
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Ingredients:
6.16 kg (75%) Pale Ale Malt
0.33 kg ( 4%) White Table Sugar (Sucrose)
0.41 kg ( 5%) 2-Row Caramel Malt 40L
0.16 kg ( 2%) 2-Row Caramel Malt 80L
0.74 kg ( 9%) Chocolate Malt
0.41 kg ( 5%) Roasted Barley

33.0 g Magnum (13.6%) - added during boil, boiled 60 min

20.0 g Centennial (10.0%) - added during boil, boiled 10 min
20.0 g Cascade (5.5%) - added during boil, boiled 10 min

30.0 g Centennial (10.0%) - added during boil, boiled 1 min
30.0 g Cascade (5.5%) - added during boil, boiled 1 min

30.0 g Centennial (10.0%) - added dry to secondary fermenter
20.0 g Cascade (5.5%) - added dry to secondary fermenter

Mash @ 152F for 1 hour. 60 minute boil. Ferment 21 days at 65F, ramping up to 69F over the final week. Dry hop for 1 week. Crash cool & keg.

This beer is full of bold flavor. Citrusy hop nose is complimented by coffee like roast aroma. Firm bitterness gives way to a rich roast malt backbone that plays very well off the American hop flavors. Finishes long and roasty on the palate, reminiscent of a strong cup of coffee. Large amounts of dry hops give this beer a surprising fresh hop character that is an amazing counterpoint to the rich deep flavors of the chocolate malt and roast barley.

1st Place 2011 Bluebonnet Brew-Off, Stout
1st Place 2011 Bluebonnet Brew-Off, Best of Show
1st Place 2011 Spirit of Free Beer Competition, Stout