Another oat roast, not the sprouted attempt, but just plain Gluten free steel cut. (I needed something for breakfast at work.)
I'm going to try what I did before, based of of the chocolate stout, as well as the recent trials by both Lcasanova and chilort.
I'm not sure how much of the oats to use though and I've only toasted about 1/3 of a pound, minus some losses from trying to transfer from different sheet pans. I'm looking at either a 1 gallon using about half the amount, or a 5 gallon, perhaps toasting the remaining 1/3 pound. (5 gallon mostly because I'll have the S-04 yeast available from a plain IPA.) I expect that if I do a 1 gallon, I wouldn't need all of it.
Beyond that for a 1 pound batch (matches up to a 5 pound batch)
1.4 lbs of sorghum probably 45HM
1/2 ounce of cocoa powder (60) - bitterness
Undecided hops (60) - bitterness aiming for 20IBU, looking at bullion & fuggles but it'll depend on what I can get at the LHBS.
I'm still considering a few ounces of either molasses or buckwheat honey. My very first batch had less than an ounce of unsulphured molasses, but my brother and I found that we could taste the mineral flavor of the molasses. (But then, it could potentially be because of my high carbonate water, or even accidentally using 60DE)
1.5 oz lactose
(still considering 1 oz maltodextrin)
1/2 ounce cocoa powder primary (with vodka)
4 oz cocoa nibs secondary (with vodka)
8 oz cold brewed coffee secondary
this time, perhaps I'll remember a bit of vanilla bean in the secondary too.