Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 1600 ml
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.019
IBU: 25
Boiling Time (Minutes): 60
Color: 38 SRM
Primary Fermentation (# of Days & Temp): 14 @ 65
Secondary Fermentation (# of Days & Temp): 21 @ 65
Tasting Notes: Turned out to be very smooth & chocolatey

Ingredients
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 74.07 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.41 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 7.41 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.41 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.70 %
1.50 oz Williamette [5.50 %] (60 min) Hops 25.7 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc

Mash @ 156 for 60 minutes
Mash out @ 168 for 10 minutes

This was my first attempt at a stout. The beer came out very good; nice full, silky body with a nice dark chocolate taste up front. It really came out quite good. I am thinking about racking onto cocoa nibs next time to give a bigger chocolate punch.