BarleyWater's Dark Chocolate Stout

[DeMerch]

Recipe: BarleyWater's Dark Chocolate Stout
Brewer: DeMerchant
Style: Sweet Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 20 l   
Estimated OG: 1.056 SG (plus ~0.009 for lactose)
Estimated Color: 78.4 SRM
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
1.93 kg - Pale Malt, Maris Otter
1.45 kg - Pale Malt (2 Row) US (just what I had leftover)
0.51 kg - Quick Oats         
0.44 kg - Caramel/Crystal Malt - 40L     
0.30 kg - Chocolate Malt     
0.30 kg - Pale Chocolate Malt       
0.23 kg - Roasted Barley
56 g  - Tettnang - Boil 60 min
0.23 kg - Lactose - Boil 10 min
0.23 kg - Cacoa Powder - Boil 10 min
1 ea - Whirlfloc Tablet - Boil 10 min
1 pkg - SafAle English Ale (S-04)   

Mash Schedule (BIAB):
Mash In - 24l of water at 154f for 60min
Mash Out - Heat to 170f for 10min
Rinse - 4l of water at 185f
Boil - 60min

Notes:
I'm going to split the batch when I move to the secondary. Batch A - 2.7oz cocoa nib & 1 vanilla bean socked in vodka; Batch B - 2.7oz cocoa, 1 vanilla bean, 1oz allspice, 2oz cinnamon sticks & 1oz dried red peppers socked in vodka (I may also add a pepper when I bottle). I'm also going to add some chocolate extract at bottling - we'll see how much at the time but the recipe I'm basing this off of calls for 0.6oz.

[DeMerch]

Here's a pic of the wort in the carboy. It has a DENSE layer of krausen (which looks like it may be largely cocoa). The wort itself is so thick the beer looks like it's in suspended animation - I'm actually concerned about getting a good fermentation (it's been really slow to this point) but I realize I just need to RAHAHB.

[DeMerch]

Moved this into the secondary last night. FG was high (1.030 - OG was high as well 1.076). Beersmith SUCKS at dealing with lactose though. My last sweet stout finished around 1.030 as well, the ABV is reasonably high, and it is a chocolate stout so the sweetness is fine - anyway it'll get a couple weeks in secondary to maybe drop a final few points but I doubt I'll bother repitching or anything. I think going forward I'll hold off my lactose addition until at least the secondary, and probably prior to bottling.

[Two Wheeler]

Did you keep the mash at 154, or did it get higher by any chance?

[DeMerch]

Did you keep the mash at 154, or did it get higher by any chance?

How dare you use information I shared privately regarding my poor brewing technique to question my technique on the forms!

But anyway... I figure the lactose adds about 0.010 to my OG and FG, so lets say I got down to 1.020 FG from 1.066 OG. To answer your question, while I aim for 154 I probably tend to run a little warmer; I add my grains at around 160, let it drop, and heat in an effort to stay at 154 or just above. I also mash out at 170 for 10min. All with BIAB technique. With that in mind finishing at 1.020 (plus lactose) is probably still a little higher than I would have expected and I am guessing that's due to high brew temp, but not much.

Edit: I went back and looked at my brew notes and my actual OG (with  lactose) was 1.076, about 0.010 above my estimated.