Well its stout season up here on the East Coast so why not? I think I'll go off skibb's recipe... Anyone add any rice hulls to keep the wort flowing?
Brew Method: All Grain
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.091
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.124
Final Gravity: 1.038
ABV (standard): 11.24%
IBU (tinseth): 112.39
SRM (ebcmorey): 78.8
FERMENTABLES:
212 oz - United Kingdom - Maris Otter Pale (46.9%)
88 oz - American - Munich - Light 10L (19.5%)
46 oz - Flaked Barley (10.2%)
32 oz - American - Chocolate (7.1%)
32 oz - United Kingdom - Roasted Barley (7.1%)
14 oz - United Kingdom - Black Patent (3.1%)
14 oz - United Kingdom - Extra Dark Crystal 160L (3.1%)
14 oz - United Kingdom - Crystal 60L (3.1%)
HOPS:
3 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 75 min, IBU: 112.39
MASH GUIDELINES:
1) Temp: 155 F, Time: 90 min
Starting Mash Thickness: 1.25 qt/lb
OTHER INGREDIENTS:
1 each - Ceylon Cinnamon, Type: Spice, Use: Secondary
1 each - Madagascar Vanilla Bean, Type: Spice, Use: Secondary
6 oz - Peruvian Cacao Nibs, Type: Spice, Use: Secondary
1 oz - Ancho Pepper (dried, deseeded, chopped), Type: Spice, Use: Secondary
0.5 oz - Pasillia Pepper (dried, deseeded, chopped), Type: Spice, Use: Secondary
0.5 oz - Guajillo (dried, deseeded, chopped), Type: Spice, Use: Secondary
YEAST:
Wyeast - London ESB Ale 1968