Posted below is my extract version that I brewed this past weekend. The major changes I'd make to your recipe:
Instead of adding coffee grounds to the boil, get some coffee malt from AHS, et al. That will give a subtle coffee note. Then, add a pot of brewed (then cooled) drip coffee to the primary fermenter prior to adding the cooled wort. Boiled coffee is not too good.
As you can see, I also added unsweetened baker's chocolate. 8 whole ounces of it. I got the stuff from the store that comes in 1.5" squares. Added the entire box to the boil with 20 mins left. It thickened it up quite a bit, but damn, it smelled delicious.
Depending on how it tastes when I rack it, I might add brewed espresso at bottling.
Strongbadian Imperial Chocolate-Espresso Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 13.00
Anticipated OG: 1.092 Plato: 21.92
Anticipated SRM: 51.4
Anticipated IBU: 65.8
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.078 SG 18.85 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.8 0.50 lbs. Chocolate Malt America 1.029 350
7.7 1.00 lbs. Roasted Barley America 1.028 450
3.8 0.50 lbs. Crystal 10L America 1.035 10
61.5 8.00 lbs. Briess LME- Dark America 1.035 23
15.4 2.00 lbs. Generic DME - Light Generic 1.046 8
3.8 0.50 lbs. Brown Sugar Generic 1.046 4
3.8 0.50 lbs. Molasses Generic 1.036 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Pacific Gem Whole 13.60 25.2 60 min.
1.00 oz. Northern Brewer Pellet 6.50 26.5 60 min.
0.50 oz. Cascade Whole 5.75 10.7 60 min.
0.50 oz. Saazer Pellet 3.30 3.4 30 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
2.00 Tsp Gypsum Powder Other 60 Min.(boil)
8.00 Oz Unsweetened Baker's Chocolate Other 20 Min.(boil)
0.25 Tsp Irish Moss Fining 15 Min.(boil)
12.00 Cup(s) Brewed Drip Coffee Coffee 21 Days(fermenter)
12.00 Oz Brewed Espresso Coffee 0 Min.(fermenter)
Yeast
-----
DCL Yeast US-56 Safeale American Ale Yeast
Notes
-----
-Add 12 cups Brewed drip coffee to primary fermenter
-Add 12oz brewed espresso at bottling (optional)
They are talking about malted barley that's roasted to a particular degree, not about actual chocolate.
