I’m looking for a recipe that would approximate Oatis or Shakespeare – something around 7 percent, good mouthfeel, not hoppy or overly roasty. I’ve done McQuaker’s a couple of times and can see this as a step up. Recipe ideas? I was looking at the Malpais Stout in Craft Beer for the Home Brewer, though not sure I could find the “Franco-Belges Kiln Coffee Malt” on a reasonable timeline.
Check “can you brew it” for Shakespeare stout
I did, it says it wasn’t cloned, and someone commented it didn’t have that velvety flavor. Ninkasi lists these ingredients: 2-Row Pale, Chocolate, Crystal, Roasted Barley, Oats, Nugget hops. Another board mentioned using Wyeast 1968. I’m thinking of tinkering with McQuaker’s to make it just a little bigger and see if that hits the mark – a good excuse for a two-gallon BIAB experiment.
Id stick with what rogue says is in it. Listen to can you brew it re-brew and they interview him and he gives the recipe.
thanks, will do. my commute-home homework for the day. 
Not sure what your timeline is, but Coffee Malt is available through most of the major online shops. You could substitute pale chocolate malt if you needed to and still be in the same ballpark.
Rogue uses pacman. It is available commercially, but it is a limited release from Wyeast.
1968 is a good yeast, but you may need to give it a rouse to get it to finish.
for shakespeare, I’ve used a mashweasel’s clone attempt and tweaked it and came out with something that’s probably 90% there - i’ve brewed it three times now and dig it.
I’ll post it if you’re interested.
BTW - I’m not sure I would describe Shakespeare as “not hoppy or overly roasty” in my opinion. To me, those would be the first two words to describe it 
I can verify that Ninkasi uses 1968. Other than that, Jamie is VERY tight lipped about recipes.
Hmmm, I may be thinking more of Oatis then, which is on the sweet side, which I like. Go ahead and post because it will be useful to me to calibrate against.
thanks, Denny!
+1. My thoughts too. Love the Shakespeare stout.
Mashweasel’s (aka Kris England) recipe is here
http://forum.northernbrewer.com/viewtopic.php?t=40009
I’ve brewed this a couple of times and it’s pretty close. I’ll be curious to see how Blatz has tweaked it.
[quote]Recipe: Black Mamba
Brewer: Blatz
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 14.88 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 12.00 gal
Bottling Volume: 12.00 gal
Estimated OG: 1.069 SG
Estimated Color: 51.4 SRM
Estimated IBU: 68.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes
Ingredients:
Amt Name Type # %/IBU
19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.8 %
2 lbs 8.0 oz Chocolate Malt (450.0 SRM) Grain 2 8.7 %
2 lbs Oats, Flaked (1.0 SRM) Grain 3 6.9 %
1 lbs 12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.1 %
1 lbs 12.0 oz Roasted Barley (300.0 SRM) Grain 5 6.1 %
1 lbs 8.0 oz Oats, Malted (1.0 SRM) Grain 6 5.2 %
6.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 1.3 %
2.75 oz Columbus (Tomahawk) - 2011 [16.10 %] - B Hop 8 60.5 IBUs
2.25 oz Cascade - 2011 [7.20 %] - Boil 10.0 min Hop 9 8.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 28 lbs 14.0 oz
Name Description Step Temperat Step Time
Mash In Add 37.16 qt of water at 165.8 F 154.0 F 60 min
Sparge: Fly sparge with 9.05 gal water at 168.0 F
Notes:
Mash : Add 2.7gm gypsum, 3.2gm epsom, 2.3gm CaCl, 4.1gm PL
Sparge: 8.6gm gypsum, 3.2gm epsom, 5.37gm cacl,
best. stout. ever.
Created with BeerSmith 2 - http://www.beersmith.com
[/quote]