Recipe Type: All Grain
Yeast Starter: no
Batch Size (Gallons): 11.5
Original Gravity: 1.076
Final Gravity: 1.019
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21 days at 66*
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Smooth silky mouthfeel, nice roast but not harsh, with hint of coffee and chocolate
24 lbs Pale Malt, Maris Otter (3.0 SRM) 78.7 %
1.5 lbs Black (Patent) Malt (560.0 SRM) 4.9 %
1.5 lbs Special B Malt (147.0 SRM) 4.9 %
1 lbs Franco Belges Coffee Malt (165.0 SRM) 3.3 %
1 lbs Pale Chocolate Malt (220.0 SRM) 3.3 %
12.0 oz Barley, Flaked (1.7 SRM) 2.5 %
12.0 oz Oats, Flaked (1.0 SRM) 2.5 %
3.00 oz Magnum [14.40 %] - Boil 60.0 min 62.6 IBUs
2.00 oz Centennial [9.20 %] - Boil 7.0 min 7.2 IBUs (was to be 10 min but I missed it)
3.0 pkg Safale American (DCL/Fermentis #US-05)
Mash at 152* for 60 min
Based on 79% efficiency for 11.5 gal post boil
This was a recipe I put together for the hubby. He is a big fan of Speakeasy's Scarface stout, and although I used their commercial description as a starting guide for the grain bill this is not an attempt at a clone. The Scarface if 9.5% ABV and I didn't want to go as big. They also apparently oak age 20% of the batch on cacao nibs and blend it back in (maybe something to try on another batch).
I was quite happy with the result, and most importantly got the thumbs up from my boy. Looks like it will be in the permanent rotation.
Update: This really got nice as it aged, mellow chocolate flavor toward the end.