Black

I originally was planning this as a coffee stout. Then I looked at how much roast malt is in here - this recipe maxes out the color calculators, since anything beyond about 40 SRM is just slightly darker black.

Batch #85
Extra stout

10 lbs Maris Otter
~1 lb Golden Promise (end of the sack)
1.5 lbs British black roasted barley
1 lb Flaked barley
1 lb Flaked oats
12 oz British chocolate malt
10 oz British crystal 70/80
4 oz British pale chocolate malt
1 oz Magnum/Apollo mix @ 15.1%AA, 60min
1 oz El Dorado @ 15.3%AA, 5min
4 oz Lactose, 5min
1 tab whirlfloc
11.5g dry yeast, US-05
OG: 1.075
FG:
ABV:
IBU: ~55


Mash in with 5 gallons water to 148~150F, hold for 75 min. Fly sparge with 4 gallons water at 170F. Extracted 7 gallons at 16P (~1.064). Boil 1 hour, chill, ferment at 68F.

Stay thirsty AND awake, my friends

Update 12/26 - Kegged yesterday, coffee added today.
--
Oatmeal stout base, easy on the roast. Cold steeped coffee in secondary. Maybe the lactose is there because I enjoyed the hell out of some Surly Four last night.

Batch #69
JR Stout
--10 lbs Maris Otter
--1 lb Flaked Oats (very lightly toasted)
--0.75 lb British Black Roast Malt
--10 oz British 70/80°L
--4 oz Lactose (10m)
--2 oz Fuggles, 5.1%AA (60m)
--1/2 tsp calcium chloride (mash)
--1 tab whirlfloc (10m)
--4oz Peet's JR Reserve coffee (cold-steeped, secondary)
Safale US-05, 11.5g dry
OG: 1.065
FG: 1.016
ABV: 6.4%
IBU: ~30

Mash in around 152F. Hold for one hour. I actually probably should have mashed a little higher, but oh well. Boil 60m. Chill, pitch yeast, and ferment at 68F. Add cold-steeped coffee to secondary.