Cocoa Banana Sweet Stout - Sweet Stout - All Grain 5.1 gallons into the fermenter 1.064 OG (including lactose contribution) 1.032 FG (this is not a typo) 4.4% ABV 45 SRM 26 IBUs (Tinseth) 73% Mash Efficiency (No Sparge, with Mashout) Grain Bill (mash): 3.2 lbs Pale Ale Malt, Briess 3.1 lbs Munich, Schill (9 srm) 1 lb Flaked Barley 1 lb English Dark Crystal 0.5 lbs Fawcett Pale Chocolate 0.5 lbs Simpsons Chocolate (430) 1 lb Roasted Barley, Briess Light 0.67 lbs Carafoam In Boil, with 20 minutes remaining... 1.41 lbs Lactose 0.25 lbs Hershey's Cocoa Powder In Secondary... - 0.25 lbs Hershey's Cocoa Powder - 10 lbs (pre-peeled weight) bananas, ripened until nearly mushy (beyond what you'd normally eat, but not rotten...you want maximum natural conversion of starches to sugars), peeled, frozen, thawed, and chopped/smushed into small pieces. Hops: Magnum Pellets, 13% AA, 0.5 ounces at 60 mins EKG Pellets, 3.8% AA, 0.65 ounces at 10 minutes Wyeast 1968 - London ESB Ale Yeast, BrewCipher pitch rate Water (all built from distilled): Strike Water at 1.46 quarts per pound, with 2 grams CaCl2 and 5 grams NaHCO3 Mash Out at 168F Add 2.1 grams CaCl2 and 1.6 grams CaSO4 to kettle Overall H2O Concentration (ppm): 50 Ca, 46 Na, 67 Cl, 30 SO4, 122 HCO3 Process: Mash Temp: 158F Mash Length: 60 Minutes Boil Length: 70 minutes Add 1.41 lbs Lactose and 0.25 lbs Hershey's Cocoa Powder (half of an 8 ounce can) at 20 minutes After boil: chill to low 60's, oxygenate, and pitch yeast Allow temp to rise and ferment at 68F until attenuation is finished or nearly finished Rack to secondary, on top of 0.25 lbs Hershey's Cocoa Powder (the second half of the 8 ounce can) and the bananas. Bottle or keg when you are sure the sugars from the bananas have fermented out. Carbonate to 2.2-ish volumes of CO2. Note: If I recall correctly, the base recipe evolved from one I got from @Scumbag81 several years ago. It might still be close. The cocoa and banana insanity is nobody's fault but mine.