Recipe Type: Partial Mash
Yeast: Nottingham
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.009
IBU: 17.5
Boiling Time (Minutes): 60
Color: 28
Primary Fermentation (# of Days & Temp): 5 @ 70*F
Additional Fermentation: 6+ weeks bottle conditioning
Secondary Fermentation (# of Days & Temp): 9 @ 70*F
Tasting Notes: Yummy and smooth.

Recipe Type: Extract/Partial Mash
Yeast: Danstar Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.009
IBU: 17.5
Color: 28
ABV: 5.1%

Water:
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Start Water: Poland Spring
Target Water: Dublin, Ireland
Added:
1.3 gm Gypsum
0.6 gm Epsom Salt
0.7 gm Baking Soda
1.3 gm Calcium Chloride
4.3 gm Chalk

Partial Mash Ingredients:
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24.3 oz Flaked Oats [2.0]
9.0 oz Roasted Barley [575.0]
Mashed 40 min. at 120*F-->165*F

Boil Ingredients:
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3.20 lb Northern Brewer Dark LME [24.0] (60 min.)
1.00 lb Briess Pilsen Light DME [2.3] (60 min.)
0.81 lb Nestle Toll House 100% Cocoa Powder [12.0] (60 min.)
1.00 lb Lactose [0.0] (60 min.)
1.00 tsp Irish Moss (10 min.)

Hops:
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1.00 oz Willamette [4.7%] (60 min.)

Notes:
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At last two days of secondary, added:
2 Madagascar Vanilla Beans, soaked 24hrs in 1/3c Bacardi White

Fermentation:
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Primary: 5 days at 70*F
Secondary: 9 days at 70*F
Bottled with 4 Munton's Carb Tabs per bottle.

Tasting Notes:
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At 4 weeks in the bottle, still a little green.
At 6 weeks, vanilla shows up - along with sediment and floaters.
Further aging increases vanilla strongly and chocolate with subtlety.