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Maple Ave Breakfast Stout Recipe

(5 gallons, all-grain) O.G. = 1.069 F.G. = 1.012

Ingredients:

8.8 lbs. (4 kg) Maris Otter 2-row pale malt
1.24 lbs. (0.6 kg) toasted flaked oats (I used Quaker Traditional)
0.83 lbs. (376 g) roasted barley
0.57 lbs. (259 g) crystal malt 80 °L
0.44 lbs. (200 g) crystal malt 120 °L
0.41 lbs. (186 g) black patent malt
0.17 lbs. (77 g) CaraPils® dextrine malt
0.41 lbs. (186 g) Chocolate Malt
2.5 oz. (71 g) Fuggle pellet hops (40.6 IBU) (45 mins)
1 tsp. Irish Moss (15 mins)
White Labs WLP001 (California Ale) yeast (starter recommended)

Step by Step:

Mash at 122 ° F (50 °C) for 15 minutes, then raise temp to 154 °F (68 °C) and hold for 60 minutes (or until starch conversion is completed). Mash out at 170 °F (77 °C) for 10 minutes and begin collecting/recirculating.  Collect enough wort so you will have about 5 gallons (19 L) left after the boil.  Boil 60 minutes, adding hops as noted. Cool to 76 °F (24 °C), pitch yeast and ferment at 66 °F (19 °C) or so.  Carbonate at 2 ATM and serve.