A nice mellow roasty stout falling between a dry stout and export stout it has enough heft to be a real sneaker after a couple that go down real easy. Flavor is quite complex with the chocolate, flaked barley, and special raost giving it quite a bit of depth but still nice  and dry on the finish. I conditioned one keg with turbinado and found that keg to be superior probably due to it’s extra conditioning time and softer carbonation profile. If you can’t wait a couple extra weeks the forced carbonation keg was no slouch either.

11 gallons

Estimated OG: 1.058
Estimated FG: 1.012
Estimated Color: 45.7 SRM
Estimated IBU: 37 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 6.1%

Grain
18 lbs Maris Otter (3 SRM) 64.3%
4 lbs 4oz Flaked Barley (1.7 SRM) 15.2%
3 lbs 8oz Chocolate Malt (450 SRM) 12.5%
1 lbs 4oz Torrified Wheat (1.7 SRM) 4.5%
1 lb Special Roast (50 SRM) 3.6%

Schedule
60 minute Boil
28.00g Northern Brewer [9.5%] – 60 min 15.3 IBUs
28.00g Northern Brewer [9.5%] – 30 min 11.7 IBUs
56.00g Fuggles [3.5%] –  30 min 8.6 IBUs
28.00g US Goldings [4.3%] – 5 min 1.4 IBUs

Whirfloc or Irish Moss 20 min
2tsp yeast nutrient 15 min

Mash and Sparge
33% RO water
64% Ventura (high bicarbonates and sulfates)
4g Calcium Chloride added to mash water
9 ml Lactic Acid added to mash water
4g Calcium Chloride added to sparge water
3 ml Lactic Acid added to sparge water
Mash in 9 gallons water 159F and let stabilize to 148F for 60 min
Mashout 170F
Batch sparge 7.5 gallons cold

Yeast
WLP 004 Irish Ale

Fermentation
Ferment until done 65F
Cold crash one day
Add gelatin and rack to kegs and carbonate using your preferred method
I conditioned one 5 gallon keg by adding 55g turbinado sugar