Got these from Crawford Moran, who was the owner/brewer at Dogwood and is now at 5 Seasons North. Talked with Karen and Brian about doing the stout February 16, if anyone is game. I sent Doug an email for the grain bill.

Stout recipe:
80% Maris Otter
8% Roasted barley
2% Chocolate malt (preferably dehusked Weyermann Carafa II)
10% flaked barley

Conversion temp around 156.

90 minute boil with 1 hop addition of Willamettes at 80 minutes. 40 ibus.

Atlanta water is very soft. I add a small amount of gypsum to bring calcium to
100ppm.

Ferment with a clean ale strain.

Pale Ale recipe:
90% Maris Otter
6% Crystal 70-80 (use a British crystal malt - Hugh Baird or Pauls)
4% Crystal 150

Conversion temp 153

90 minute boil

Hop charges:
First wort Cascade 8 ibu
80 minute Magnum 25 ibu
10 minute Willamette 3 ibu
WP Cascade 2 ibu
Dry hop with Cascade whole leaf in the secondary for 4-5 days.

(At Dogwood we used a lot of Cascades, I now like to split the Cascade additions
with Amarillo 50/50.)
Ferment with a fruity yeast, California 5 from White Labs or Wyeast 1272.
Ferment it at the warm end of the range for more esters.