Chocolate Imperial Oatmeal

There were 6 oz of Cocoa powder added at 20 minutes left in boil. The IBU calculator doesnt take the cocoa bitterness into account, its WAY over 38 according to my taste buds.
Used 6 lbs Maris Otter not British Munich. Black patent was really Belgian Coffee Malt.

Brewer:	-		Email:	-
Beer:	Chocolate Imperial Oatmeal		Style:	Imperial Stout
Type:	All grain		Size:	5.5 gallons
Color:	141 HCU (~44 SRM)		Bitterness:	38 IBU
OG:	1.088		FG:	1.024
Alcohol:	8.3% v/v (6.5% w/w)
Water:	Cincinnati tap water,
Grain:	8.37 lb. British mild 6.28 lb. British Munich 0.78 lb. British crystal 50-60L 6.3 oz. British crystal 95-115L 0.59 lb. British chocolate 6.3 oz. British black patent 4.2 oz. Roasted barley 0.78 lb. Flaked oats
Mash:	75% efficiency
	Single infusion at 152
Boil:	75 minutes	SG 1.074	6.5 gallons
	Irish Moss at 15 minutes
Hops:	3.09 oz. Willamette (4.6% AA, 60 min.) 0.51 oz. Kent Goldings (4.2% AA, 15 min.) .5 oz. Kent Goldings (aroma)
Yeast:	WLP004
Log:	fermented at 65, primary 2 weeks and bottled with one cup of DME
Tasting:	Chocolate knocked me over at bottling but after 2 months its smoooooooth and oh so good.

Recipe posted 05/01/08.