chocolate and vanilla stout recipe please

[edgearsenal]

as the title says im after a recipe for a choc vanilla stout around 6%. i have searched here and google and cant find anything so anybody got anything that could help please.
only just done my first allgrain so not quite ready to do my own recipe yet. thanks for any help

[critch]

for 10 gals

7kg pale ale
833g high colour crystal
347 wheat malt
250g roast barley
361g chocolate malt
100g black malt

mash at 68.c for 70mins
sg 1047

boil 90 mins

520g northern brewer(10.5aa)@90
1tsp protofloc@10
250g cocoa(ensure free from calcium oxcillate)@15,mix with hot wort before hand to make it easier to add to boil ,i used cadburys bournville it seem to work the bestDO NOT USE DRINKING CHOCOLATE!

add vanilla extact (NOT ESSENCE!!)to secondry fermentor/ bottles i think i put 3.5 ml per pint, if you want to, play around with the essence and plain tap water till you can noticibly taste it, the roasted grain will hide some of it in the beer, dont go too mad though! i wouldnt go above 5ml per pint


piss around with the malt addition till you get to 6% @ your brewery efficency level

[dave-o]

Choc is hard to do. Choc malt doesn't taste of chocolate, and chocolate or cocoa powder can be a bit hit and miss (i've used it and the beer has turned out fine, although not chocolately, another member has used it and the fat content has caused problems).

Vanilla i can advise on though. My recommendation:

5 natural vanilla pods. Score them lengthways and chop into 2cm segments
Add 3 at about 15 minutes before the end of the boil. Add the other two to the fermentation.

(this was for 5 gallons so you might want to double it)

It works well, i say. Not overpowering at all, and i imagine it would be very subtle in a stout.

[critch]

if your going to add vanilla pods its pointless to add them to the boil, steep them in enough vodka to cover the chopped up pods overnight in a sterile sealed container,and add the tincture to the beer in the secondry,vanilla, though strong tasting is quite delicate and could be sublimed in a vigourous boil or ferment not to mention it could easily infect your brew with a nasty hence the tincture treatment or extract for ease! youd only need 4 pods if you do it this way

[jubby]

I made this one the other day which isn't that far from critch's recipe, but it's more of a chocolate orange thing based on Amber brewery's chocolate orange stout. It's in the FV and i've never made anything like it before so can't tell you what it's like, but there might be a few ideas you could use. I intended to use 150g of Carafa 3, but ran out so used Amber instead which will give it more of a coffee orange taste. I think the orange peel is oily because there's no krausen on the beer, although it's fermenting OK, so I would add some torrified wheat or a percentage of wheat malt to give it more body.
25l, 6%, 35IBU

Fermentables

UK Pale Ale Malt 4.600 kg
UK Rolled Oats 0.500 kg Roasted at 160C for 75 mins
UK Dark Crystal 0.370 kg
UK Medium Crystal 0.350kg
UK Amber Malt 0.250 kg
UK Pale Chocolate Malt 0.200 kg
UK Roasted Barley 0.100 kg
UK Black Malt 0.080 kg
Sugar - Candi Sugar Dark 0.250 kg End Of Boil


Hops

UK Northdown 25 g 17.6 First Wort Hopped
UK WGV 25 g 15.5 First Wort Hopped


Other Ingredients

Orange Peel, Bitter 50 g In Boil
Vanilla Extract 75 g In Fermenter
Orange Peel, Bitter 50 g In Fermenter


Yeast
Wyeast 1084-Irish Ale