McAustin's Mocha Stout - Modified

I found this recipe at homeBrewTalk.com, in a thread from 4/21/2006. I dropped the 0.75 cup of 'special dark cocoa' in the last 5 minutes that the recipe included, and tweaked the hopping since the original values gave a much higher bitterness when plugged-in here. I kept the Northern Brewer at the full time, moved the Fuggles to the last 15 minutes rather than 20, and doubled the Tettnanger to 1 oz but moved it to flame-out for aroma only.

The recipe also calls for the addition of 28 oz (3.5 cups) of cold brewed coffee when the beer is racked to secondary, after ~14 days in primary fermentation.

Brewer:	Tony Hazlett		Email:	-
Beer:	McAustin's Mocha Stout - Modified		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	164 HCU (~49 SRM)		Bitterness:	41 IBU
OG:	1.062		FG:	1.018
Alcohol:	5.7% v/v (4.5% w/w)
Water:	I used supermarket-brand 'drinking water' due to high levels of solids in my tap water.
Grain:	1 lb. British pale 1 lb. American crystal 60L 0.25 lb. American chocolate 0.5 lb. Roasted barley 0.25 lb. Flaked oats
Steep:	I steeped all the grains for 45 minutes at 152-154°.
Boil:	67 minutes	SG 1.052	6 gallons
	6 lb. Dark dry malt extract
	0.5 lb lactose added to the boil for the last 15 minutes, and 1 tsp of Irish Moss added for the last 10 minutes.
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.) 1 oz. Tettnanger (aroma)
Yeast:	White Labs English Ale - WLP002, pitching temp 64°, air temp 45°. Oxygenated via airstone for 1 minute after pitching.
Log:	Brewed on 12/29/2010, a rainy & windy day in my back yard in California. This was the first batch in this kettle, and I got a lot more boil-off than expected, with only 3.9 gallons of OG 1.084 wort into the carboy. I diluted with distilled water to make 5 gallons of OG 1.065 wort. I tasted the wort used for the gravity reading: sweet, roasty, and hoppy, and a deep dark brown in color.

Recipe posted 12/29/10.