Jamoca Ale

So my dad really likes the Jamoca ice cream from Baskin Robins and has challenged me to make a beer with a similar flavor. I was hoping to avoid a coffee stout/porter but I can be persuaded to change.

I've tried to develop an Amer. Brown ale that will have a mellow coffee character and some milky undertones to reflect the ice cream. Let me know what y'all think.

Style: Specialty Beer OG: 1.041
Type: All Grain FG: 1.012
Rating: 0.0 ABV: 3.88 %
Calories: 134.86 IBU's: 28.25
Efficiency: 75.00 % Boil Size: 5.50 Gals
Color: 13.6 SRM Batch Size: 6.50 Gals
Preboil OG: 1.054 Boil Time: 90 minutes

Grains & Adjuncts
Amount Percentage Name Time Gravity
9.00 lbs 80.00 % Rahr 2-Row 90 mins 1.035
4.00 ozs 2.22 % Fawcett Chocolate Malt 90 mins 1.034
1.00 lbs 8.89 % Briess 2-Row Caramel 20L 90 mins 1.034
1.00 lbs 8.89 % Lactose 60 mins 1.030

Hops
Amount IBU's Name Time AA %
1.00 ozs 12.80 Goldings, East Kent 60 mins 5.00
1.00 ozs 8.46 Liberty 30 mins 4.30
1.00 ozs 6.99 Williamette 15 mins 5.50

Yeasts
Amount Name Laboratory / ID
1 vials Burton Ale White Labs 0023

Additions
Amount Name Time Stage
1.00 tsp Irish Moss 60 mins Boil
15.00 oz Coffee 1 days Primary

Mash Profile
Profile Name: All Grain Profile 1

Grain Temp: 65.00 °F Mash Tun Vol Loss: 0.75 Gals
Grain Absorption: 0.13 Gals/lb Tun Temp Loss: 4.50 °F
Cooling Shrinkage: 4.00 % Kettle Trub Loss: 0.75 Gals
Hourly Boiloff: 9.00 %

Mash Steps:
Protein Rest 30 [email protected]°F
Add 9.22 qts water @ 139.2°F
Saccharification Rest 90 [email protected]°F
Add 8.20 qts water @ 179.5°F
Mash Out 10 [email protected]°F
Add 8.20 qts water @ 198.2°F
Batch Sparge
Sparge 2.35 qts water @ 170.00 °F
Sparge 2.35 qts water @ 170.00 °F

Cheers,

JT