1st Chocolate Stout - Feedback?

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skepace

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So I'm looking at brewing a Chocolate Stout but have some questions. Here is the recipe I have come up with.

6.5 lbs of Amber Extract
3/4 lbs of Chocolate Malt
1/4 lbs of Black Patent Malt
1/4 lbs of Roasted Barely

1/2 lbs of Flaked Oats (Rolled Oats?)
1/4 lbs of Crystal 90L

1/2 lbs of Milk Sugar

Hops:
3/4 oz of Wye Target
1 oz of Glacier Hops

Still figuring out the yeast strain.

I want to add 2 oz of natural cocoa powder but at a loss of when to add it. End of the boil or 2nd fermentation?

Thanks!
 

amc22

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Putting the chocolate in the secondary or at bottling time will give you the best results. A malty english yeast sounds like it would work well.
 
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skepace

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Thanks. Forgot to add Super Irish Moss too.
 

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