OG 1.060 FG 1.013-1.016
7lbs 2-row
1lb chocolate malt
8oz flaked oats
8oz roasted barley
8oz C60
12oz lactose (sub maltodextrin)
10m 1/2oz willamette
bitter to 30ibu with your favorite bittering hop
Add 8oz of your favorite cocoa powder (not cocoa mix- that has powdered milk in it) at 5m
I mash this beer low to counter the lactose, but you may want to mash around 154-155 with the malto for a bit of extra sweetness.
Split and scrape 2 vanilla beans. Sanitize them with vodka overnight with 1 pkg cacao nibs. Add for to secondary 1-2 weeks (or to taste).
I know it looks like a lot of roasted malt but the vanilla and the malto/mashtemp adds a lot of sweetness that counter it. The beer starts out awesome with a lot of vanilla and a nice roastiness, which fades with age as the roast mellows. This recipe is our most award-winning beer, actually, since that was in the OP. The malto beer will be different, but excellent I bet.