This is my planned Stout for my next brew day, going off some guidlines I came across from the Head Brewer at Lefthand Brewing for the Raost:Chocolate ratio…Hops at total American levels
The Miner 49er - American Sweet Stout
10.5gal post boil
3 lb American - Caramel / Crystal 40L
2 lb American - Munich - Dark 20L
14 lb American - Pale 2-Row
1 lb American - Roasted Barley
2 lb American - Chocolate
1 lb Flaked Barley
1 lb Flaked Oats
2 lb Lactose (Milk Sugar)
2.2 oz Magnum-Pellet-13AA-60 min-49.26 IBU
Yeast - 1056
Mash- 1.33qt/lb @152 for 60 min with 1lb course ground coffee (in hop bag)
Ferment at 65 until complete - Cold Crash - Keg-Carb-Condition
I like your hops for this, im sure thats what the calculator said the IBUs will be, but I doubt you’ll perceive 50 IBUs through all that. I’m only saying this because you mentioned that you want total American levels. 1 oz per 5 gallons at 60 will be nice, but not huge for sure.
Mashing higher won’t really give you more sweetness, just more body. At 49 IBU you won’t have to worry about it being too sweet. Higher IBU’s to make it ‘American’ will also hide some of the lactose sweetness.
But all that is just options - I’m sure the recipe will make tasty beer as is.
+1 on the mashing higher leading to more body rather than sweetness. Even though you’ll end up with a higher FG, what is left behind is unfermentable dextrins (which aren’t sweet) as opposed to sugar.
And if you really wanted to go “American” on the hops, then an ounce or two of Centennial at flameout would be the 'merican thing to do.