I do this like three times a year in a ten gallon batch. Most often it is in the winter and spring (hah, who am I kidding, I have only done it three times total), because of the fermentation temp control and whatnot. So I like to make it nice and roasty, fairly American styled and with a good amount of that dark stout flavor. I am going to go with 90% the same recipe as the last one that I made. The differences being that I will be using all American Two Row and zero British Two Row like in the past. As I say, lots of roast and lots of that delicious stout flavor.
Dark Knight Stout\
OG 1.048-1.050 / FG 1.016 / SRM 40 / IBU 30
16lbs American Two Row
2.63lbs Flaked Oats (1 Container of Quaker Oats)
1lb Roasted Barley
.75lb Black Patent
.5lb Crystal 60L
.8oz Magnum (45 Min)
2 packets S-04
157 mash temp for 45min, 60 minute boil, cool to 80*f and then pitch the packets right into the wort without rehydration. Ferment at around 62* for 7 days and then raise the temp to 75* for three days. Rack into the keg and start serving at a nice and low pressure. There is an abundance of head, some great roasty flavors and a lot of creaminess.
This is what I call the perfect stout. It is low in alcohol at 4.9%, the perfect bitter from hops and then more from the roasted barley, and then a great malty background. I love this beer and it is great after another two months of aging.
Good luck to those that follow, I will be enjoying this for sure. I have decided not to put this in the recipe section only because there are an abundance of great stouts already. Maybe I will put it in there one day, but until then, here it is