Recipe Type: Extract
Yeast: Wyeast 1084 - Irish Ale
Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: 1.024
IBU: 100 according to Beersmith
Boiling Time (Minutes): 60
Color: BLACK
Primary Fermentation (# of Days & Temp): 8 @ 67
Secondary Fermentation (# of Days & Temp): 5 @ 67

Based off of a recipe by Scary Ales

6.6 lb. Dark DME
3.3 lb. Amber DME
1 lb. Chocolate Malt
1 lb. Roasted Barley
0.5 lb. Black Patent Malt
0.5 lb. Munich Malt
2 oz. Perle (60 min)
1 oz. Galena (60 min)
1 oz. Cascade (30 min)
1 oz. Fuggles (10 Min)

0.5 lb. semi-sweet baking chocolate (60 min)
1 tsp Irish Moss (30 min)
1 tsp Gypsum (30 min)

This is some good stuff! Beersmith tells me it has an IBU of 100. I don't know about that, but it really does have a great bitter bite to it, especially for a stout. A creamy body, with excellent sweet, roasty flavors.
I primed with 3/4 cup of carn sugar and it was well carbonated in two weeks.
Edit: When I first brewed this I was unfamiliar with yeast starters and so I didn't use one. For such a high gravity beer, I can't really say it needed one as it fermented out pretty well. But if it's something you feel strongly about, use one.