S'mores stout advice

So I've decided I want to try my hand at making an s'mores based imperial sweet stout. Something that hopefully finished somewhere at least around the 9% mark, higher being fine too. After looking through some recipes and pulling the ingredients used from Off Color's Dino S'mores I've come up with a rough draft of a recipe but would like some feedback as I'm fairly new at the brewing process. Because everything I've seen was made for 5 gal recipes, it's a bit more than I'll use for my 2.5 gal batch I plan on making. I'm at work right now and can't put it into Brewsmith to get estimated OG and FG but I think it should come out close to what I'm looking for.

13 lb American - Pale 2-Row 58%
1 lb German - Vienna 4%
1 lb American - Wheat 4%
2 lb Bel Biscuit 9%
2 lb Breiss Extra Special 9%
1 lb Flaked Oats 4%
1 lb Candi Syrup, D-45 4%
0.5 lb American - Dark Chocolate 2%
0.5 lb American - Roasted Barley 2%

1lb lactose -10 min
12 oz cacao nibs
6 oz powdered chocolate
2 vanilla beans
8 oz Molasses 2%
1lb graham flour
.1 oz cinnamon stick

1 oz Nugget - 30 min
1 oz Nugget -10 min
WPL007 yeast

22.5 Total fermentable

After a last minute type of decision, I'll be brewing this beer on Sunday with some friends.

 

Correct, that was the plan. Since everything I've been finding is based on 5 gals I figured it was easier to work on the recipe in that form before scaling it down to 2.5 gals before brewing.

Also, another thought I had I didn't mention was possibly adding some honey for the graham cracker taste.

 

My tastes definitely favor bigger, bolder beers. Love double digit, barrel aged stouts and similar, high flavor beers. Being high alcohol content and huge on flavor is what I'm looking for.

The idea with the honey would be to try to subtly add to the graham cracker flavor with the biscuit malt. A concern with that would be it would simply ferment out and not leave much, especially with everything else. I'm sure I would be better off keeping it as simple as I can but I want all the individual flavors to come out as best as I can.

 

I've mostly based my recipe off of what Off Color has listed as their ingredients and using this guy's attempt to clone it.
Dino Smores:
Malts: Pale, Vienna, Wheat, Cara II, Extra Special, Flaked Oats, Dark Chocolate, Black, Roasted Barley
Hops: Nugget
Secret Ingredients: Marshmallow fluff, vanilla beans, molasses, graham flour, cocoa nibs

With the exception of the lactose going in during the last 10 mins of the boil, the whole bottom section would be added in primary.
1lb lactose -10 min
12 oz cacao nibs
6 oz powdered chocolate
2 vanilla beans
8 oz Molasses 2%
1lb graham flour
.1 oz cinnamon stick

The meadowfoam honey sounds interesting. I'll have to jump on it in the next few hours if I plan on using it since my LHBS doesn't carry it but is available on Amazon Prime for $14/lb.

I also don't have temperature control. The temperature in the house this time of year hovers between 65-68.

 

The problem I have with temp control is that I have conical fermenters from Fast Ferment (3 gal and 7.9 gal versions). I dont know of a good way to control the temperature on them other than buying another fridge, which I don't have the space for. I really want to get into making big stouts though.

 

Doing some googling, I found that there's an insulated jacket designed for these fermenters. I don't know how well these work to control temps but might be a better option than the BrewJacket since I usually keep the fermenter in a closet in the guest room next to my bedroom. Any experience with using an insulated jacket and ice to try to keep the temps down?

Edit: forgot to add link