Beamish Genuine Irish Stout clone

(5 gallons/19 L, all-grain)
OG = 1.039 FG = 1.008
IBU = 26 SRM = 28  ABV = 4.0%

Ingredients

5.88 lbs. (2.65 kg) English pale ale malt
8 oz. (226 g) wheat malt
6 oz. (170 g) cane sugar
4 oz. (0.11 kg) crystal malt (60 °L)
6 oz. (170 g) chocolate malt
4.5 oz. (128 g) roasted barley (500 °L)
1.5 oz. (43 g) black patent malt (500 °L)
3.5 AAU Challenger hops (60 min.)  (0.5 oz./14 g of 7% alpha acids)
3 AAU Kent Goldings hops (60 min.)  (0.6 oz./17 g of 5% alpha acids)
1 AAU Hallertau Hersbrucker hops (15 min.)  (0.25 oz./7 g of 4% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (1 qt./~1 L yeast starter)
2/3 cups (130 g) dextrose (if priming)

Step by Step

Mash the grains at 149 °F (65 °C) for 60 minutes. Vourlaf until your runnings are clear, sparge and collect 4 gallons (~15 L) of wort.

Add 2.5 gallons (9.4 L) of water and boil wort for 90 minutes, adding hops at times indicated in the ingredients list. Add sugar and Irish moss for final 15 minutes of boil.

After the boil, turn off the heat and chill the wort rapidly to just below fermentation temperature, about 68 °F (20 C). Aerate the wort well and pitch the yeast. Ferment at 70 °F (21 °C). When the beer has reached final gravity, bottle or keg as normal.

Partial Mash Option:
Scale the 2-row pale malt down to 0.5 lb. (0.23 kg) and the wheat malt up to 0.5 lb. (0.23 kg). Add 0.5 lbs. (0.23 kg) light dried malt extract and 3.3 lbs. (1.5 kg) light liquid malt extract (late addition). Place the crushed malts in a nylon steeping bag and steep in 3 qts. (2.8 L) of water at 149 °F (65 °C) for 30 minutes. Pull the grain bag out and drain over the pot in a colander. Rinse the grains with 1.5 qts. (~1.5 L) of water at 170 °F (66 °C).

Add water to make 3 gallons (11 L), stir in the dried malt extract and bring to a boil. Boil for 60 minutes, adding the hops at time indicated in the ingredients list. Add the liquid malt extract and Irish moss with 15 minutes left in the boil.

After the boil, cool the wort, transfer to a fermenter and top up with cool water to make 5 gallons (19 L). Aerate the wort and pitch the yeast. Follow the remainder of the all-grain recipe.