This is the rough “back of the envelope” start to a recipe. I don’t do a whole lot of dark beers, maybe 1-2/yr. I would welcome any thoughts.
Base malt: M.O.
1 lb Flaked Barley
12 oz choc malt
8 oz crystal (undecided, prob split 80/120)
8 oz carapils
4-6 oz roasted barley
Mash at about 152, Shoot for O.G. of 1.055-1.058
35 IBU from 60 min addition
8z cocao nibs and 4 oz coffee, probably to secondary. Might add a portion of a vanilla bean as well.
Thinking of just using WY1056, just to get a clean fermentation and let the other roasted/choc/coffee flavors come through.
Any thoughts or advice is appreciated.