My Chipolte extra dark stout - Voodoo prodigy

[xozzx]

Ive been playing about to create a beer recipe and use up some of the grains Ive had lying about for a while. Ive had a few spicy pepper stouts which have tasted really good, I know they are not for everyone but I love them, so wanted to try and create one myself. Any comments appreciated, figures from Grainfather recipe creator.

OG 1.069
FG 1.013
EBC 129.4
IBU 60.9
ABV 7.3%

5kg Golden promise
200g peat smoked malt
500g malted oats
380g chocolate malt
220 g crystal 400
300g black malt
200g Carafa special 3
500g roast barley

90 mins mash @ 65C
60 mins boil

30g columbus @ 60min
20g Columbus @ 30 min
5g Irish moss @ 15mins
1 sliced chipotle @10 mins

1 sliced chipotle pepper in Primary

2 x CML US Pale ale yeast

Plan is to just slice up the peppers and throw them in. I may soak the one for the primary in vodka for a couple of days before throwing it in.

 

[Oneflewover]

Looks like a lot of speciality malt in there to me, especially the roast barley, but I'm no expert. Like the idea of Chipotle in a stout, the sweet smoky flavour should work. Will 2 be enough?

I saw a recipe for a habanero spiced stout a while ago, think that could work too....

 

[xozzx]

Ye, I read a bit about roast barley and alot of people dont like to use it... I have a fair bit sitting around and want to use some up, maybe Ill reduce it to 200g.