The plan is to make a dry Irish stout, not a million miles away from Guinness in terms of overall bitterness, but with the added joy of using my own grown WGV hops in the copper. I'm also adding a small amount of wheat malt for head and feel. The only unknown quantity is the yeast. I've ordered liquid yeast especially for this brew, and Patsy at H&G said she'd try and get it to me in time, but I'm reliant on the postal service and hindered by my late order and her huge workload at present.
Anyway, here's the full recipe:
Boxshed Seasonal Stout
Brew Type: All Grain
Date: 08/11/2008
Style: Dry Stout (Irish)
Batch Size: 23.00 L
Boil Volume: 32.00 L
Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Ingredients
3.75 kg Pale Malt (2 Row) UK (5.9 EBC) 68.2%
0.8 kg Flaked Barley (3.3 EBC) 14.5%
0.75Kg Roasted Barley (591 EBC) 13.6%
0.2Kg Wheat Malt (3.9 EBC) 3.6%
65.00 gm Whitbread Golding Variety (WGV) [5% est.] (60 min) Hops 36.7 IBU
Whirlfloc Tablet (15 min)
1 Pkgs Irish Ale yeast (White Labs WLP004) or substitute Nottingham
Batch Sparge
Mash Grain Weight: 5.25kg Mash PH: 5.4 PH
Grain Temperature: 13.0 C
Mash In Add 13L of water at 69.3C (63C) 90 min
Step Add 11L of water at 67.7 (65C) 10 min
Step Add 17.5L of water at 80C (75C) 10 min *EDIT* Actually another 11L in the end
Beer Profile
Estimated Original Gravity: 1.050 SG
Estimated Final Gravity: 1.014
Estimated Color: 62.6 EBC
Bitterness: 36.7 IBU
Alpha Acid Units: 1.9 AAU
Estimated Alcohol by Volume: 4.8%
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)
Kegging Temperature: 13.0 C
Age for: 4.0 Weeks
Storage Temperature: 11.0 C
I'll track the brewday on my website then update on here if all goes well! Now where's that yeast?
It's been great and still doing sterling work (though gonna push it to the limit tonight!) - when I eventually get round to getting a new one, I'll pass it onto another brewer as a freebee-intro-mash tun 
