OG 1.055 (80% efficiency, adjust base malt for your system)
6.75# Pale malt
0.5# roasted Barley (350l)
0.75# chocolate (330l)
0.5# crystal 40
0.5# crsytal 120
1# flaked oats
2oz Willamette hops at 60
Single infusion mash at 156F for 60 min.
I threw this recipe together when I had concerns about the astringency of my previous stout.
This one is very smooth and full bodied even at 2 weeks in bottle, no problems with astringency. The roast flavors are subdued compared to most bold stouts but it tastes oh so good.