Recipe Type: All Grain
Yeast: US-05 dry ale yeast
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21 days @ room temp
Additional Fermentation: at least 21 days in the bottle
Secondary Fermentation (# of Days & Temp): 21 days @ room temp
Tasting Notes: Delicious! Dark, but not entirely black. Smooth despite the lack of oats.

Category 13E - American Stout

Grain Bill:
11 lb Pale Ale Malt (2 Row) US
0.5 lb Carafoam (dextrine malt)
0.5 lb Roasted Barley (see Notes)
0.25 lb Crystal Malt - 60°L
0.25 lb Black (Patent) Malt
0.25 lb Chocolate Malt

Your equipment differs from mine. Water volumes and temps may vary!!!
Add 4.2 gallons of 175° water and mash for 60 minutes.
Vorlauf and drain first runnings.
Add 3 gallons of 170° water to the mash tun. Stir and let sit 15 minutes.
Vorlauf and drain.

60 minute boil

Hop Schedule:
60min - 2 oz Centennial whole hops 9.6%
15min - 1 oz Cascade whole hops 6.9%

Cool and pitch US-05 dry ale yeast

O.G. - 1.070
F.G. - never took that reading, unfortunately... The 1.018 above is a guess.

Notes: This is the best beer I've ever made - despite committing a couple of errors. Most notably, I forgot to add the half-pound of roasted barley to the mash!!! D'oh! Instead I added 0.75lb to the tun when I added the sparge water. Apparently this is quite acceptable to do with roasted barley as you're really just getting flavor and color from it and not relying on it for diastatic power. I might try it the same way next time.

I brought this to a STL Brews club meeting and it was very well received. I had multiple folks tell me it was the best of all the beers sampled that evening and that it should be submitted to competition - not that I do that sort of thing... I know with certainty that this is one solid beer!