STOUT #1 (3 gallons)

Mash:
   6 lb American two-row malt
   1 lb Crystal 90 malt
   8 oz Black patent malt
   8 oz Chocolate malt
   4 oz Roasted barley
   Burton salts

Boil:
   1 lb Brown sugar          (60 min)
   1 oz Chinook hops         (60 min)
   1 oz Kent golding hops    (30 min)
   0.5 oz Fuggles hops       (5 min)

Wyeast Scottish ale

Original specific gravity: 1.058
Final specific gravity: 1.005
Primary fermentation: 2 days at room temp in plastic
Secondary fermentation: 7 days at room temp in glass

Comments:

Could have spent one more day in primary.
A bit phenolic, needs more aging.
Nice and dry, not too sweet.  Yummers!