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Aphrodisiaque clone

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andreiz

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I want to make a clone of Aphrodisiaque Stout by Dieu Du Ciel brewery in Montréal. It's a cocoa vanilla stout - I had it last week when I was visiting and it was just fantastic.

I've done a bit of research and I think Jamil's recipe from Specialty Stout episode of Jamil Show seems like a good base (sans cherries, of course). It's a Foreign Extra Stout with cocoa addition:

10# Pale Ale Extract or 13.9# of Pale Ale Malt
12oz Roasted Barley
10oz Crystal 40L
10oz Crystal 80L
8oz Chocolate Malt
1/2# Hershey's cocoa powder at the end of boil

Mash at 152°F
2.1oz 5% AA Kent Goldings (60 min)
WLP013 London Ale Yeast
Ferment at 67°F

OG 1.071
FG 1.018
IBU 38
SRM 39

My plan is to ferment in primary then use vanilla beans (2 for 5 gals) in the secondary.

Does anyone see any problems with this or have any suggestions?
 

Veritas

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Bumping an ancient thread here, but I'm wondering how this turned out? I had one of these while on vacation in North Carolina a few weeks ago, and was impressed (and my swmbo was downright swooning!)

Anybody else try cloning one of these?
 
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