Redpiper

Recipes 

After much reading, this is what I'm considering. The goal is to bring chocolate and vanilla into the background of this stout and sweeten it just a touch. I know there are many ways (i.e. no one "right" way) to do this, but as always, I love feedback. I also wonder how long to keep in secondary.

Sanitize knife, cutting board, hop sack, scale, etc. Add two split vanilla beans and 2.5 oz of unsweetened Hershey's powder (in hop sack) to secondary. Leave 2 weeks? Was considering adding 1/2 pound of ground espresso (in hop sack - a cold brew in secondary), but there's enough roasty flavor in version 1. Maybe next time.

I'll taste at bottling. Possibly add another 1oz chocolate to corn sugar boil. Also, boil 1/2 pound of lactose and add to taste - just to sweeten it up a touch.

Recipe:
Batch: 5.50 galExtract

Characteristics
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Recipe Gravity: 1.090 OG
Recipe Bitterness: 52 IBU
Recipe Color: 68° SRM
Estimated FG: 1.022
Alcohol by Volume: 8.7%
Alcohol by Weight: 6.8%

Ingredients
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Black Patent (US) 0.50 lb, Grain, Steeped
Briess DME - Pilsen Light 9.50 lb, Extract, Extract
CaraMunich 0.75 lb, Grain, Steeped
Chocolate Malt (US) 1.25 lb, Grain, Steeped
Chocolate Wheat Malt 0.75 lb, Grain, Steeped
Roasted Barley 1.25 lb, Grain, Steeped

Fuggles (U.K.) 0.60 oz, Pellet, 60 minutes
Fuggles (U.K.) 0.58 oz, Pellet, 20 minutes
Kent Goldings (U.K.) 0.80 oz, Pellet, 20 minutes
Perle 1.60 oz, Pellet, 60 minutes
Styrian Golding (Slovenia) 1.20 oz, Pellet, 20 minutes

European Ale yeast 1.00 unit, Yeast,

Notes
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Recipe Notes:

2x Yeast - s-04