I was inspired by this recipe and kinda tweeked it a little to my tastes. This is the results.
Breakfast Stout v2.0
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 7.94 gal
Boil Time: 90 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Two Stage
6 lbs 8.0 oz Organic Pale Malt (2 Row) US
6 lbs 8.0 oz Pale Malt, Maris Otter
16.0 oz Organic Chocolate Malt
1 lbs Oats, Flaked
12.0 oz Organic Roasted Barley
9.0 oz De-Bittered Black Malt (Dingemans)
7.0 oz Organic Crystal 120, 2-Row, (Great Western)
1.50 oz Magnum [12.00 %] - Boil 60.0 min
1.00 oz Willamette [5.00 %] - Boil 30.0 min
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 10 -
1.00 oz Willamette [5.00 %]
2.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 12 -
8.00 oz Cocao nibs 6oz Peru and 2oz Nicaragua (Secondary 0.0 mins) Flavor 13 -
4.00 Cup Raleigh cold brew (Secondary 0.0 mins) Flavor 14 days
I missed my target mash by 1 degree at 156 and should have left it, but messed with it and it dropped to 152.
Beer has very big smooth coffee flavor rounded with chocolate finish, a little thin but makes it more drinkable in the long run. Also has nice silky mouthfeel. Only been a month in bottles, hoping it becomes more complex and I get a little caramel as it ages and the coffee takes a backseat, but still very tasty as is now.
Thanks for all the information from this thread.