This takes style 13A (Dry Stout) and adds more chocolate malt, real coffee, and some hop aroma. I also made it low abv for summer.
14 gal into kettle, 11gal into fermenter
13# Marris Otter
2# Torrified Wheat
1.5# Roasted Barley
1.25# Chocolate Malt
1.5# Quaker’s Quick Oats
Mash @ 150
2oz Challenger (5.6% a/a) @60min
2oz Fuggle (5.8% a/a) @60min
2oz Fuggle @2min
4oz coarse ground coffee @ flameout
Yeast: US-05 x2.
O.G. = 1042