Roasted Sweet Stout Recipe from Jan 2013

Here is the recipe for my Roasted Sweet Stout, approximately 5 gallons:

Mash at 154:
10.00# British Munich
0.60# American Crystal 80
1.00# Belgian Chocolate
0.15# Belgian Roasted Barley
0.10# Debittered Black Malt (approx.)
0.25# Belgian Black Patent
0.50# Oats (flaked – head retention)

1oz of EK Goldings (6.6%) for 60 minutes

Add 1.00# Lactose for final 5 minutes

Used WLP005 British Ale Yeast, fermented at ~68F.
Added 4 oz of pre-Vodka-soaked cacao nibs in the secondary.
OG ~1.064
FG ~1.017

Bottle (or keg!) and enjoy.

Total Eclipse Chocolate Milk Stout

Here is the recipe for the chocolate milk stout that took first in the Nov 2012 meeting.

OG: 1.067 FG: 1.029 SRM: 40-deg IBU: 26 ABV: 5.1%
6 lbs 2-row Pale
2 lbs Munich Malt
1.25 lbs Chocolate Malt
1 lb Crystal 60
1 lb flaked oats
4 oz roasted barley
Mash at 156 for 60 minutes. Boil 60 minutes with 1 lb lactose and 2 oz fuggles. Pitch WLP013 London Ale Yeast. At the same time, soak 8 oz of roasted cacao nibs in enough vodka to cover. Rack beer to secondary on top of the nibs and vodka for 1-2 weeks, then carbonate. Pour, drink, repeat.