Maybe I will get some feedback if I take out the link......
Brew Method: BIAB
Style Name: American Stout
Boil Time: 75 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 9 gallons
Boil Gravity: 1.046
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.063
Final Gravity: 1.014
ABV (standard): 6.48%
IBU (tinseth): 68.91
SRM (morey): 33.89
Mash pH: 5.34
FERMENTABLES:
12 lb - Metcalf Pale 2-Row (73%)
10 oz - Caramel / Crystal 40L (3.8%)
2 lb - American - Munich - Light 10L (12.2%)
1 lb - Black Malt (6.1%)
12 oz - Flaked Oats (4.6%)
1 oz - Roasted Barley (0.4%)
HOPS:
1 oz - Magnum, Type: Pellet, AA: 14.2, Use: Boil for 75 min, IBU: 45.15
1 oz - Centennial, Type: Pellet, AA: 9.7, Use: Boil for 20 min, IBU: 17.87
1 oz - Centennial, Type: Pellet, AA: 9.7, Use: Boil for 5 min, IBU: 5.88
MASH GUIDELINES:
1) Strike, Temp: 152 F, Time: 60 min, Amount: 11.69 gal
OTHER INGREDIENTS:
0.5 lb - coffee, Time: 75 min, Type: Flavor, Use: Mash
0.88 each - Whirlfloc, Time: 15 min, Type: Water Agt, Use: Boil
2 tsp - Calcium Chloride (dihydrate), Time: 75 min, Type: Water Agt, Use: Mash
0.5 tsp - Epsom Salt, Time: 75 min, Type: Water Agt, Use: Mash
1 tsp - Gypsum, Time: 75 min, Type: Water Agt, Use: Mash
YEAST:
Danstar - Nottingham Ale Yeast