Maple Ave Breakfast Stout

Maple Ave. Breakfast Stout Recipe

(5 gallons/19 L, all-grain)
OG = 1.069 FG = 1.012
IBU = 41  SRM = 39  ABV = 7.4%

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
11.8 AAU Fuggle pellet hops (45 min.) (2.5 oz./71 g at 4.7% alpha acids)
1 tsp. Irish Moss (15 min.)
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.