1st Chocolate Stout - Feedback?

[skepace]

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]

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.

 

[skepace]

Thanks. Forgot to add Super Irish Moss too.

 

[RM-MN]

Take a look at this recipe. I've brewed one similar that I like but I know this is a proven recipe. https://www.homebrewtalk.com/f68/deception-cream-stout-141483/

If you don't like the recipe as written you can make changes but make them small.

 

[skepace]

Thanks!