Chocolate Oatmeal Stout Critique Please

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TheMadKing

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OG 1.07
FG 1.018
IBU 37
SRM 35

I'm going for a balanced stout with a thick mouthfeel. Chocolate forward but not overwhelming, and slightly sweet without so much roast-character that it is bitter or astringent, but enough to be easily perceptible.

10.0 lb 2-Row pale
1.5 lb flaked oats
1.0 lb Crystal 60L
0.75 lb chocolate malt
0.5 lb roasted barley
0.5 lb carapils

BIAB full volume mash/no sparge @ 155 for 90 minutes

2 oz Williamette @ 60 min
1 oz Fuggles @ 10 min
6 oz cocoa powder @ 5 min

Wy1084 irish ale


Specifically my questions are: is this an appropriate yeast strain for reaching my FG? and is my hops schedule going to result in a very bitter hops-forward stout?

thanks in advance for the comments!
 
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TheMadKing

TheMadKing

Western Yankee Southerner and Brew Science Nerd
HBT Supporter
Joined
Jun 17, 2015
Messages
3,587
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Location
Gainesville
Ok so after more research, it looks like a lot of folks put vanilla and or lactose in to compliment the flavor of the cocoa.

So now I'm planning to put in 6 oz of cocoa and 6 oz of lactose with 10 mins left in the boil. Does that sound like a good plan? I have no experience with cocoa powder so help is appreciated.

Down the road I may split off a couple gallons of this and fortify it with some vanilla vodka or vanilla infused rum to see if I like the taste.
 
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