I made a Stout based of this recipe, but with a few substitutions (list below if you care). The most noticeable was using Hazelnut flavoured coffee - I used about 6 oz, cold steeped in water for about a week. This produced 350ml of liquid coffee which I added at bottling. It smelled AWESOME going in. It's been in bottle for almost two weeks and I tried some the other day. A little to strong on the coffee, but I think that will drop away with some age.
Thanks for posting this base recipe!
0.5 lb Lactose (Milk Sugar) 41 1 5.7%
6.6 lb Liquid Malt Extract - Dark 35 30 75.4%
7.1 lb Total
Amount Fermentable PPG °L Bill %
0.55 lb American - Caramel / Crystal 60L 34 60 6.3%
0.55 lb American - Chocolate 29 350 6.3%
0.55 lb United Kingdom - Roasted Barley 29 550 6.3%
Amount Variety Type AA Use Time IBU
1 oz East Kent Goldings Pellet 5 Boil 60 min 13.3
1 oz Cascade Pellet 7 Boil 40 min 16.34
1 oz Cascade Pellet 7 Boil 15 min 9.24
8oz Pure Cocoa (5 min)
2 oz Vanilla Extract - Trader Joes (Secondary for a 7-10 days)