American Stout 2

With a lot of carboys of sours aging, 2 more planned in the near future (to make use of Bugfarm 5 and Flemish Ale blend from ECY,) I've been on a bit of a clean beer kick lately. I just brewed a Munich Helles awhile ago, and now it was time to revisit my American Stout recipe. Last time I brewed this the keg was tapped out faster than any other beer I've brewed. It turned out really well, and was quite delicious! So, it was time to revisit the recipe. I made a few basic changes, just due to what I had on hand. I was happy enough otherwise that I didn't want to make more changes than necessary. Awhile back I ordered some ECY Old Newark lager yeast strain, but received the ale strain instead. Ah well. I figured I'd use it for something anyway, so kept it. So I had some Old Newark Ale yeast on hand, so I pitched that along with one pack of US-05 yeast, vs just 2 US-05 packs last time. Although I listed Chocolate Malt in the last recipe, I've had this nagging feeling that I used half Pale Chocolate since I have a lot of that on hand. I split up the chocolate malt into 2 halves to do that (again?) this time. My LHBS was out of Yakima Magnum, so I subbed in Columbus at the same exact AA% for bittering. Also, I didn't have black barley on hand, but I had a bunch of Roasted Barley, so I swapped in the roasted stuff. 300L vs 500L wasn't a big deal for a few ounces since the recipe was already darker than BJCP guidelines for a stout (which I find funny because either way it's BLACK), but seeing as I don't really care what the BJCP tells me a stout needs to be anyway, that's not a big deal. The 2 grains definitely have different character to them, but I think it'll still be complimentary. Here's the recipe!:

American Stout

brewed on: 2/27/2011
expected OG: 1.069 (I ended up with 1.074. Still getting used to Beer Smith rather than Beer Alchemy, so I was a bit off on the efficiency.)

FG: 1.022
Expected IBUs: 54.1 IBUs
mash temp: 155F
6 gallon batch

mash:
15 lbs US 2-row
0.5 lb Black malt
0.5 lb Roasted barley
12 oz Crystal 40L
12 oz Coffee malt
6 oz Chocolate malt
6 oz Pale Chocolate malt 



Hops:
1.5 oz Columbus @ 14.4% (60 minutes)
1 oz Centennial @ 9% (5 minutes)
~ 1 oz homegrown Cascade (flameout)


Yeast:
 1 pack - Safale US-05 1 vial - ECY Old Newark Ale

3/6/11 - FG 1.022, kegged