7lbs - 2 row grain
3 lbs - flaked oats
2 lbs - English chocolate malt
1 lb - "nocturnal grain blend for northernbrewers.com
1 lb - English black malt
1 oz - Fuggle (aroma)
1 oz- uk first gold (bittering)
Safale -04 yeast
5oz priming sugar for bottling
20 oz unsweetened coconut flakes (toasted before added to secondary)
4 oz- bakers chocolate bar unsweetened (last 10 in boil)
1 oz- coconut extract (added with priming sugar at bottling)
1/8 oz - almond extract (added with priming sugar at bottling)
Mashed grains at 155 for an hour.
Added chocolate bar 10 mins before flame out.
Left coconut shaving in secondary for 7 days.
Wort temp during fermentation 70 degree Fahrenheit.
The only hiccup I had with the recipe was my poor efficiency rating which lowered my ABV to 4.4.
Awesome flavor even though I thought I added way too much chocolate when I tasted throughout the fermentation process. Coconut flakes and extract really balanced the chocolate flavor.
Had a dark color head when I poured it into my cup but it dissipated quickly.