I've perfected a chocolate orange stout over the past few years and it is one of my most popular beers. It's brewed as a dry stout so no lactose, and I use fresh orange zest not the dried stuff.
Chocolate Orange stout
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
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Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 43.00
Anticipated OG: 1.052 Plato: 12.96
Anticipated SRM: 37.8
Anticipated IBU: 33.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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81.4 35.00 lbs. Pale Malt(2-row) America 77.91 2
7.0 3.00 lbs. Flaked Barley America 69.25 2
2.3 1.00 lbs. Carafa Germany 64.92 400
4.7 2.00 lbs. Black Barley Malt America 58.43 530
4.7 2.00 lbs. Chocolate Malt America 62.76 350
Potential represented as Yield, Fine Grind Dry Basis.
Hops
Amount Name Form Alpha IBU Boil Time
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3.00 oz. Amarillo Gold Whole 10.00 33.2 60 min.
Extras
Amount Name Type Time
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4.00 Oz Cocoa nibs Other 5 Min.(boil)
1.00 Oz Grated Orange Peel Spice 5 Min.(boil)
Yeast
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DCL Yeast S-05 SafAle American
Water Profile
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Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 43.00
Water Qts: 53.75 - Before Additional Infusions
Water Gal: 13.44 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 153 Time: 5
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 16.88 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.