Plan on brewing this (extract version) either this weekend or next. I'll be making small changes because I aim for this to be a slightly higher ABV, I guess closer to the Kentucky Breakfast Stout, as well as slightly higher IBU's.
I'll have a 5.5 gal boil and then probably a ~4.8 gallon batch
Estimated Original Gravity: 1.093 SG
Estimated Final Gravity: 1.023 SG
Estimated Color: 50 SRM
Bitterness: 38.0 IBU
Estimated Alcohol by Volume: 9.0%+
7.00 lb Light Dry Extract 22.64 %
1.50 lb Oats, Flaked
0.75 lb Chocolate Malt
0.50 lb Roasted Barley
0.50 lb Caramel/Crystal Malt
0.50 lb De-Bittered Black Malt
1.00 lb Home made Candi Sugar Syrup
1.00 lb Corn Sugar (Dextrose).... will add during primary and vary depending on what my OG was
0.50 lb Malto-dextrin
0.50 oz Nugget [12.20 %] (60 min) Hops
0.50 oz Nugget [12.20 %] (30 min) Hops
0.50 oz Williamette [5.50 %] (10 min) Hops
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 to 2 Pkgs S-04
I will add coffee by the directions in this thread and after this I will add vanilla beans and cocoa powder by the directions in this thread:
https://www.homebrewtalk.com/f68/dc-raspberry-stout-89887/
There will be a small addition in alcohol because of the vodka addition to the vanilla and cocoa so I estimate if I do this right the ABV would be ~9.5% which would be about where I want it.
Any thoughts on this recipe?