So I'm looking at brewing a Chocolate Stout but have some questions. Here is the recipe I have come up with.
6.5 lbs of Amber Extract
3/4 lbs of Chocolate Malt
1/4 lbs of Black Patent Malt
1/4 lbs of Roasted Barely
1/2 lbs of Flaked Oats (Rolled Oats?)
1/4 lbs of Crystal 90L
1/2 lbs of Milk Sugar
3/4 oz of Wye Target
1 oz of Glacier Hops
Still figuring out the yeast strain.
I want to add 2 oz of natural cocoa powder but at a loss of when to add it. End of the boil or 2nd fermentation?