Stout

This is not an Irish Dry Stout, as that beer typically will be done with 8lbs of base malt and roasted barley. This would be more of an Export.

Grain Bill:    11 lbs Thomas Fawcett Maris Otter (floor malted) or other high quality Pale Malt.
                      1 lb Fresh (this is important) roasted barley
Hops:          45 IBU's worth of a hop of the brewer's choice for bittering
                     1oz pelletized Fuggle, East Kent Golding, or Kent Golding 10 minutes left in
                     boil (flavor)
                     1oz pelletized Fuggle, East Kent Golding, or Kent Golding @ Flame Off (aroma)
Irish Moss or other clarifier : 15 minutes left in boil
White Labs English Ale Yeast or other Favorite UK strain, and a starter culture.

Mash in at 120F and hold for 10-15 minutes (dough-in, use just enough water to wet the grains)
Raise temperature slowly up to 155 F using remaining water and hold until conversion is complete. I usually do this in steps, where there is a rest in between where I take a temperature measurement, and hold for 5-10 minutes before adding more water to get the temperature up to 155. Once at this temperature get the sparge water ready. Time the final temperature increase for when sparge water is close to sparge temperature, with mash out being around 170F. Sparge and collect around 6 gallons of wort.

Boil for 15 minutes, then add bittering hops. Boil for 75 minutes and add irish moss or clarifying pellet. Boil another 5 minutes and add the cooling coil to the pot for sanitization, along with the flavor hops. When the boil is done (After 10 more minutes), turn off the flame and add aroma hops. Cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.

Fermentation usually takes about a week to ten days, give or take. Transfer to secondary at this time and let sit another week. I prefer bottling, using one and a quarter cups of malt extract.

OG usually ends up in the 15-16 Plato range (1.060-1.064. I don't measure the final gravity, as I find it to be a waste of beer, but ABV will be in the 6% range.

Notes:
1) Hops are all about brewer's preference. This recipe is on the lower end for flavor and aroma to allow the roasted barley to shine through.
2) Another method to flavor and aroma hopping this beer would be to add all of the late edition hops to the mash, and eliminate the late hops altogether. See the mash hopping section.
3) I am using water in the 70-100 ppm solids range.
4) Try the Thomas Fawcett. It is a great malt!
5) When a quality base malt is used, don't mask it with crystal malt, as there is no need.
6) More roasted barley can be added than a pound. Have not done more than one and a quarter yet though.