Can someone post the Rogue Shakespeare Stout rebrew recipe?

For those that have made it, how did it turn out?

It's the same recipe as the one in this thread, but cut the roasted barley percentage in half:

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=25&t=17852&hilit=shakespeare

(and a lot less whirlfloc )

I re-brewed it last spring, and really thought it turned out well. Cheers, and happy brewing!

Nate or anyone else, I'm about to brew this up and after listening to the podcast concerning the rebrew, you mentioned possibly using an English Ale strain that attenuates well. I've got a slurry of wyeast west Yorkshire 1469 (which you also used on BTV's Big DIPA show) would you use it? If not I'll have to go with us05 dry yeast as I don't have time for a starter of American ale 2.

**Edited** brewed this up again a few weeks ago, and missed my mashed temp by several degrees (144ish) so I figured I'd better go with the wyeast 1469 in hope it wouldn't attenuate as much as us05 or Nottingham. Took a reading and sample today and FG is 1.015 and it tastes good for hot flat stout, but I'm sure it isn't a clone. This beer is fast becoming my white whale, next batch gets the real treatment, pacman and all.

Either way, hopefully this one tastes great with a few weeks of cold kegging.

After fretting over which yeast to go with, as noted above, and missing my f*cking mash temp by 4 degrees (hit 144f) due to not taking in account a cold tun that particular brew day... I finally tapped my batch tonight after 3 week primary and 4 weeks room temp storage in the keg under a blanket of co2.

As JP has stated, this stuff is gold. I used an appropriate amount of wyeast 1469 slurry and after tasting the commercial version less than 2 weeks ago, this stuff is close..it's probably not cloned, but it's reminding me of the real deal and I'm happy enough about that. Side note, mashing at 144f got me to FG 1.015 fwiw.... so as for using a well attenuating English ale yeast, give it a shot. This recipe is fantastic.

its a great recipe thats dead on if you can find Pacman yeast. wlp 007 works well also> ive made it twice and if i cant fuck it up..... Cheers! Drew