Dark Hollow Stout

This stout is an effort to create a hop-forward stout with bold roasted malt complexity and coffee notes.
I'd rather be drinking a Dark Hollow
through which the sun will never shine,
then to be at home alone and knowin' that the batch is gone,
which would cause me to lose my mind.

Brewer:	Stolen Face Brewery		Email:	phi.chronos@gmail.com
Beer:	Dark Hollow Stout		Style:	Foreign-Style Stout
Type:	Partial mash		Size:	6 gallons
Color:	135 HCU (~43 SRM)		Bitterness:	33 IBU
OG:	1.064		FG:	1.018
Alcohol:	6.0% v/v (4.7% w/w)
Grain:	8 oz. German 2-row 7 oz. British mild 8 oz. German crystal 90L 6 oz. Belgian Special Roast 6-row 8 oz. British black patent 6 oz. Belgian De-bittered black malt 6 oz. British Roasted non-malted black barley 1 lb. Flaked barley
Mash:	65% efficiency
Boil:	60 minutes	SG 1.129	3 gallons
	3.3 lb. Light malt extract 3 lb. Light dry malt extract 1 lb. Amber dry malt extract
	9 oz. Malto-Dextrine 2 cups Peruvian Organic Fair Trade Coffee (already brewed) added at the last 15 min.
Hops:	1 oz. Chinook (12.7% AA, 60 min.) 1 oz. Northern Brewer (7.8% AA, 60 min.) 1 oz. Kent Goldings (4.5% AA, 30 min.) 1 oz. Crystal (4.3% AA, 10 min.)
Yeast:	WLP 006 Bedford British Ale Yeast
Log:	Brewed 01-13-2010 to be ready for Furthur @ the Auditorium Theatre in Chicago on 03-02 & 03-03, although most of the batch will be aged much longer.

Recipe posted 01/14/10.