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Expected grain efficiency (1-100):

Batch Size (US gallons):

Beer's Name: Overcast Stout

Style: Stouts and Porters
Substyle: (Sweet Stout)

Original Gravity:	1.08
Final Gravity:	1.022
Alcohol (ABV):	7.56%
Calories (per 12 oz.):	268
Total IBU (Bitterness):	12
SRM (color):	46

Ingredients: (Portions for a 5 gallon batch)
	7 lbs.	Amber Malt (UK)	Extract
	1 lbs.	Crystal 120L (USA)	All grain
	1 lbs.	Brown Sugar, Light	Extract
	1.5 lbs.	DME (Amber)	Extract
	0.5 lbs.	Chocolate Malt (USA)	All grain
	0.25 lbs.	Black Patent Malt (USA)	All grain
	0.25 oz.	Fuggles	(Pellets% AA) Boil time 15 min.
	0.5 oz.	Cascade	(Pellets% AA) Boil time 60 min.
	6 oz	Coffee Beans	Extract
	6 oz.	White Labs Burton Ale (WLP023)	Yeast (Ideal ferm. temp: 68-73°F)

Directions:

7 lb Amber Malt Extract Syrup
1 lb Crystal 120L
.25 lb Black Patent
.5 lb Belgian Chocolate
1.5 lb Amber Malt Dry
4 oz Brewed Espresso
2 oz Hershey Unsweetened Cocoa Powder
1 lb Brown Sugar
WLP 023 (make a starter)

.5 oz Cascade 6.8% @ 60min
.25 oz Cascade 6.8% @ 30min
.25 oz Fuggle 6.0% @ 15min

Steep Crystal, Black Patent, and Belgian @ 170 F
Settled @ 160 F for 30 min in 1.5 gallons of water
Rinsed with 170 F water until water ran clear

Started with 6.5 gallons to finish with just over 5 after boil off

Last 15 min of boil add espresso and cocoa
Last 10 min of boil add brown sugar

OG 1.070��FG 1.019
Active fermentation for roughly 2 weeks
Primary (4) weeks, Secondary (3) weeks, bottled I believe I waited another couple months before trying them and it was good but continued to get better with age.

A friend told me I should be brewing for a living after trying this brew.

Primary Fermentor: 4 weeks

Secondary: 3 weeks

In Bottles: 2 months