7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 63.64 %
1 lbs Oats, Flaked (1.0 SRM) Grain 9.09 %
12.0 oz Victory Malt (25.0 SRM) Grain 6.82 %
10.0 oz Chocolate malt (pale)
(200.0 SRM) Grain 5.68 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.55 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 4.55 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.55 %
2.0 oz Chocolate Malt (450.0 SRM) Grain 1.14 %
2.00 oz Williamette [4.80 %] (60 min) Hops 31.6 IBU
1 Pkgs British Ale II (Wyeast Labs #1335)
Mashed at 156, with a thin mash (1.75 quarts per pound) to keep the pH in range.
This is the second time with this recipe. I've started using the black roasted barley unstead of the regular, and using less of it. It's got a great roast behind it, but it's not a big roasty flavor that overtakes the stout. It's reminscent of coffee, with a hint of the coffee notes behind the flavor. Not too big, not too sweet, not too dry, with a creamy mouthfeel and brown head that lasts and lasts.
Generally, I keep in the fermenter for 14ish days or so, before packaging.
The most current information about this recipe, along with notes and the "whys" of certain ingredients is here: http://www.homebrewtalk.com/brew-it-...eal-stout.html