Mocha Java Chocolate Stout

I chose this recipe as my first all grain batch because of my love for chocolate stouts. This recipe is loosly based on the foothills brewing's "sexual chocolate stout" and is stated to have a espresso, molasses, dark toffee, dark fruit, and chocolate notes and flavors...YUM!

Brewer:	Aaron Harrison		Email:	phlebotomite@gmail.com
Beer:	Mocha Java Chocolate Stout		Style:	Imperial Stout
Type:	All grain		Size:	5 gallons
Color:	210 HCU		Bitterness:	29 IBU
OG:	1.127		FG:	1.015
Alcohol:	14.5% v/v (11.4% w/w)
Water:	8 gallons of purified bottled water.
Grain:	15.00 lb. American 2-row .50 lb. American crystal 120L .25 lb. Belgian Special B .75 lb. American chocolate .50 lb. American black patent .75 lb. Roasted barley 1.00 lb. Flaked oats
Mash:	80% efficiency
	I used a sanitized large picnic cooler due to it's ability to hold the mash temp and the drain spigot was a plus! Step-1: Debranching- heated 5 gallons of purified water to ~120° to reach a mash in temp of 115° for 30 minutes to solulize the starch and lower the pH of the water. I recycled the water after 15 minutes and again after 25 minutes. Step-2: I drained off ~1.5 gallons of wort and heated 2 gallons of purified water to ~185° to reach a mash temp of 150° for 60 minutes. I recycled the wort after 15 minutes for a total of three times and a finishing sparge of 1 gallon of water heated to ~190° and let all wort drain into the boiler which took about 15-20 minutes.
Boil:	60 minutes	SG 1.159	4 gallons
	1.25 lb. Brown sugar 1.00 lb. Belgian candi sugar 64 oz. coffee
	Added 1.5oz whole leaf hopps at 60 minutes. Added 1 lbs of D candy syrup at 30 minutes. Added 1.25 lbs of dark brown sugar at 15 minutes. Added .5 oz of whole leaf hopps at 15 minutes. Added Irish Moss at 10 minutes. Added 64 oz of pre-boiled and brewed Caramel/Toffee coffee to the wort during cool down.
Hops:	1.5 oz. Galena (13% AA, 60 min.) .5 oz. Galena (13% AA, 15 min.)
Yeast:	I decided to try 2 packs of Sefale US-05 ale yeast due to it's attenuation. I could have used the Sefale S-04 but I wanted to try something different.
Log:	Primary fermentation: 1-2 weeks Secondary: 3-4 weeks Bottle: To your taste, but I prefer at least 4 weeks.
Carbonation:	Corn sugar drops: 1 for each 12oz bottle and two for each 22 oz bottle.
Tasting:	This beer has a bite, but also has a softer side with the chocolate and coffee flavor notes and aromas. I can't wait to do another batch! If you have any advice for my future batches, please feel free to send me a note. Thank you..Aaron

Recipe posted 12/12/10.