Smores Stout - American Stout

https://www.brewingwithbriess.com/blog/roasted-smores-stout/
5 gal mash; 3 gal sparge...target 7 gal boil down to 6 gal finished
Mash all milled grains at 155° F (68° C) for 60 minutes.
Add 1 lb graham crackers and cocoa into mash at end of mash before sparge
Add Toasted marshmallow in last 15 minutes of boil
Add brown sugar at end of boil
Cool to 65 degrees; pitch yeast; ferment at 62
Vanilla bean...put in secondary 3-4 days before kegging
S-04 dry yeast

Brewing notes for 2nd batch
-Used .75 lbs of rice hulls
-Reduced orig recipe from 1/3 to 1/4 c (2 oz) of cocoa powder
-Used dark brown sugar
-Didn't have N. Brewer hops; bought Pearle and use full 2 oz at 30 mins.
-Will use 2 beans
Will use 1 full bag of marshmallow
-Mash at 152 for 75 mins vs. 60
-OG = 1.068

Brewing Notes 3rd batch:
-Mash at 154