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
7% - Graham Crackers
1
30
5
Mash
3% - Coffee Malt - UK
0.5
36
150
Mash
3% - Brown Sugar - US
0.5
46
10
Late
Hops
Northern Brewer
1
Pellet
Boil
30 min(s)
7.5
16.2
Crystal
1
Pellet
Boil
30 min(s)
2.9
6.3
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
4.Empty wort into kettle.
5.Sparge: 3.5 gal @ 180F for 10 minutes
6.Empty into kettle
7.Boil 60 minutes, add hops at 30 min mark
8.Add toasted/burnt marshmallows with the hops, 30 mins left of the boil
9.Add brown/turbinado sugar at end of boil.
10.Chill to 68 F and pitch yeast
11.Add vanilla bean to primary
12.Move beer to secondary after seven days - check gravity is 1.015
13.Hold in secondary 10-14 days
14.Cold crash for 1-2 days
15.Bottle with carb tabs and allow to condition 2-4 weeks
16.Store in a cool place 6-9 months before serving
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