Gotten a request from my sister-in-law for a Choc Stout. I'm more of a Pale ale and IPA man myself but have made at least one Irish Stout before. I started doing some research on these inter-webs and found very diverse approaches to making this style.
He is what I have so far:
8.00 lb Pale Malt, Maris Otter (3.0 SRM)
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.50 lb Oats, Flaked (1.0 SRM)
0.25 lb Roasted Barley (300.0 SRM)
2.00 oz Fuggles [4.50 %] (60 min)
1.00 oz Goldings, East Kent [5.00 %] (10 min)
0.75 lb Lactose (Boil 0.0 min)
1.00 oz Vanilla Extract (Boil 0.0 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.50 oz Chocolate Extract (Secondary 5.0 days)
1 Pkgs Irish Ale (Wyeast Labs #1084)
Any thoughts on getting the choc flavor in during boil and/or secondary? I hear about Choc nibs, melted candy bars, cocoa powder, sweet and/or unsweet choc, etc...and it's overwhelming!
As always, any help is appreciated.