Eggy's Chocolate Coffee Stout

8oz bakers unsweetened chocolate ground up in a blender (i have a ninja, it rocks) then tossed in BOIL at 10-5 min remaining. then add 8oz lactose with it.

6 Madagascar Vanilla Beans slit and stripped and soaked in 1/4 cup vodka for 4-5 days, then tossed in secondary for 14 days (or more if you wish). 16oz Colombian Coffee (can't remember brand i used) Cold steeped in pre-boiled water for 2 days in fridge. occasionally giving it a shake. added before bottling, strain first. My original recipe i only used 2 beans and 8oz coffee, it turned out awesome, very very awesome, however, the above is what i would change it to. maybe add another 4oz of roasted barley.

however, the older it got the more roast i started picking up.

i seriously need to make 10 gallons of this.



mashed at 150 for 60 minutes. *EDIT*

13 lbs Marris Otter (Bairds) (2.8 SRM)
2 lbs Chocolate Malt (Bairds) (609.1 SRM)
1 lbs Coffee Malt (170.0 SRM)
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Roasted Barley (600 SRM)
3.0 OZ Flaked barley

1oz Cluster 60 min 7.6AA
0.50oz Chinook 60 min 11.8AA
1oz Boadicea 1 min 5.7AA

whoa, that's a big one! i think my next batch will be something north of 1.070, so this could be perfect. except for the lactose, i am highly intolerant. i'd have to figure out something there.

how long to bottle condition?

i'd aim for 4 weeks, you can prolly skip the lactose. it was just for sweetening. maybe up the crystal a few oz's

You could sub maltodextrin and/or stevia for sweetness.

This recipe inspired me to add chocolate to my RIS I am brewing tomorrow morning. How long ago did you brew this?

Brewed in February.
2 weeks in primary 2 weeks in secondary
and bottled for 3-4 weeks, 4 was a touch better for me.

however, i should have let this age more, but alas, i didn't have any other brew to tide me over for the duration, next time I WILL BE PREPARED!.