Don't have one, but I'm interested in a chocolate coffee stout if anybody has one (guess that'd be a "mocha stout", huh?)
Overcast Stout
7 lb Amber Malt Extract Syrup
1 lb Crystal 120L
.25 lb Black Patent
.5 lb Belgian Chocolate
1.5 lb Amber Malt Dry
4 oz Brewed Espresso
2 oz Hershey Unsweetened Cocoa Powder
1 lb Brown Sugar
WLP 023 (make a starter)
.5 oz Cascade 6.8% @ 60min
.25 oz Cascade 6.8% @ 30min
.25 oz Fuggle 6.0% @ 15min
Steep Crystal, Black Patent, and Belgian @ 170 F
Settled @ 160 F for 30 min in 1.5 gallons of water
Rinsed with 170 F water until water ran clear
Started with 6.5 gallons to finish with just over 5 after boil off
Last 15 min of boil add espresso and cocoa
Last 10 min of boil add brown sugar
OG 1.070
FG 1.019
Active fermentation for roughly 2 weeks
Primary (4) weeks, Secondary (3) weeks, bottled I believe I waited another couple months before trying them and it was good but continued to get better with age.
A friend told me I should be brewing for a living after trying this brew.