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Legalities aside, it is against forum rules to discuss this subject. Until that changes, a locking we will go!

I haven't had it in a little while but I remember it being fairly dark for a pale ale. 15SRM sounds about right to me.

Wow not too bad for an off-the-cuff recipe. :D I'm surprised about the chocolate but I guess it must just be for colour, I certainly don't taste any.

Probably won't help since you seem to be talking about American IPA's, but I love EKG myself, I usually use 30g of pellets for a week. Fuggles is excellent as well. I use cascade when I make an American style, but I don't do that very often.

I remember Trafalgar when they first opened in a tiny little unit off Wyecroft Rd in Oakville (I used to live in Oakville (Bronte actually)) and they were REALLY good. Now I find their beers boring and the quality not at all what it once was. Hockley Valley Dark I quite enjoy. Some more...

One of my favourites too. I've been considering working on a clone of it but I'm torn because I want to support the microbrewers in Ontario. :D Wellington Dark is excellent but I'm a total sucker for Wellington Arkel. I live in Guelph so I drink it as real ale from a local pub called the Wooly!

Absolutely! Fuggles is a fantastic hop. An awesome beer is nothing but fuggles and maris otter to whatever gravity and IBU you want. I like mine at 1.036 and 30IBU. It's a great session beer.

Willamette is a Fuggles variant so you can mix or not, it won't make much difference.

I bottle mine occasionally, I shoot for 1.4 volumes and it turns out great.

Orfy's Mild is legendary. I'm quite fond of my own Sweet Mild of Mine (recipe dropdown) though. :D

I give my oatmeal stouts 3 months to age normally. Let your beers age and you'll be surprised how much better they taste. Just brew more so it doesn't feel like you're waiting. :D

I definitely tend towards session beers. I like to enjoy my beer but I don't much like getting drunk. A classic dry stout will be very enjoyable at 6 weeks, but will reach it's prime at 2 months in my experience. With my own house stout (in my recipe dropdown) I like to go 2-3 weeks in...

No worries. Dry stout is one of my favourite styles, I can't resist the threads. :D

I'd go with the Willamette myself, but I have a deep rooted love of Fuggles. :D The northern brewer would be safe though, in a dry stout it's really only there for bittering so you don't have to worry about the flavour too much.

They have a nice neutral flavour so I use them to bitter pretty much everything unless I'm first wort hopping. They do work really well in IPA as it lets you save quite a bit of money on the [generally] more expensive flavour and aroma hops. Stouts as well since you generally just want the...

Just post a recipe to the recipe database.

A higher mash temperature will give you more body, but it won't actually give you more flavour. So sure I would go for it. Nothing quite like a nice malty beer that has some great mouthfeel to it! :)

I had similar thoughts a while ago and I can say that it turned out amazing! I subbed all of the base malt in my normal oatmeal stout for munich. Here is the thread. The recipe even ended up in the db because I liked it so much and have made so much of it. I've used up to 100% dark munich...

If it's a kitchen sink recipe then just have at it! You can always blend it with something else down the line if it's too over the top. :D

+1 to cooking them. Sounds like it would be interesting though given that they are roasted as well. I would definitely give them a try!