Building a recipe for Chicory Stout

I am interested in making a Chicory Stout. This will be the first recipe I have put together. What I plan on doing is just making a simple stout recipe and building on top of that.

On top of the grain bill listed below I will add; Chicory, Licorice Root and Organic Mexican Coffee. I am not sure how much of each I will use.

Type: All Grain
Date: 10/2/2008
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 75.00


Ingredients

Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.95 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 4.76 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 4.76 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.76 %
0.50 lb Oats, Malted (1.0 SRM) Grain 4.76 %

1.00 oz Fuggles [4.50 %] (60 min) Hops 15.7 IBU
1.00 oz Cascade [5.50 %] (60 min)


The guy at the LHBS said he would make a "chicory tea" using a French Press. I'm guessing you would add it to the secondary.

I plan on cold brewing the coffee and adding it to the secondary.

Don't know what to do with the Licorice Root.

Like I said, I've never attempted a recipe before so maybe you guys can help me with the grain amount.

Thanks.

How'd it come out? Old thread I know, but I am looking to make a brew with chicory too. Cheers!

Haha. I remember clearly. Too much coffee. The wife told me to go with 6 oz cause that's what Charlie P suggested. Charlie P was wrong. I'd go 2 oz for 24 hours.