Taken from: https://www.brewingwithbriess.com/blog/roasted-smores-stout/ - some modifications to fit my style.
Briess 2-Row Brewer's Malt
Briess Midnight Wheat
Briess Caramel 80L
Briess Victory
Briess Extra Special Roast
Holland-Swaen Coffee Malt
Turbinado Sugar
Honey Graham crackers
Fermentables
68% - 2-Row - US
10
37
2
Mash
5% - Midnight Wheat - US
0.75
30
550
Mash
5% - Caramel/Crystal 75 - US
0.75
35
80
Mash
5% - Victory Malt - US
0.75
34
28
Mash
3% - Special Roast - US
0.5
33
130
Mash
3% - Coffee Malt - UK
0.5
36
150
Mash
7% - Graham Crackers
1
30
5
Mash
3% - Brown Sugar - US
0.5
46
10
Late
Hops
Northern Brewer
1
Pellet
Boil
60 min(s)
9
25.3
Crystal
1
Pellet
Boil
60 min(s)
4.5
12.7
Yeast
Fermentis Safale S-04
75%
Other Stuff
Cacoa Powder
4
oz
Mash
Roasted Marshmallows-Large
6
oz
Boil
Vanilla Bean
1
each
Secondary
Mash Steps
Saccharification Rest
Infusion
155
60 min
Special Instructions
1.Strike water: 4.75 gal @ 170F - target 155F for 30 minutes.
2.Top off 1 gal at 158F - target 155F for 30 minutes
3.Stir in crushed graham crackers and cacoa powder - hold 10 minutes
4.Empty wort into kettle.
5.Sparge: 3.5 gal @ 180F for 10 minutes
6.Empty into kettle
7.Boil 60 minutes, add hops to schedule
8.Add toasted/burnt marshmallows at 15 mins left of the boil
9.Chill to 68 F and pitch yeast
10.Add vanilla bean to primary
11.Move beer to secondary after seven days
12.Bottle with carb tabs and allow to condition
13.Store in a cool place 6-9 months before serving
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