How to Brew A Festive CINNAMON CHOCOLATE STOUT For Christmas!

This beer tastes like Cinnamon Rolls, and it's perfect for enjoying during the holiday season!
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Recipe for 5 gallons (19 L) , your efficiency may vary:

"Yippee Ki Yay..."

8.4% ABV 49 IBU

14 lb Maris Otter (67.5%)
3 lb Munich I (14.5%)
1 lb English Medium Crystal (4.8%)
1 lb Golden Naked Oats (4.8%)
0.75 lb Coffee Malt (3.6%)
0.5 lb Chocolate Malt (2.4%)
0.5 lb Midnight Wheat (2.4%)

Mash:
Single Infusion mash at 155 F (68 C) for 60 min

Water (ppm): Ca: 51, Mg 7, Na 36, Cl 63, SO4 62, HCO3 94
Add to 8 gal (30 L) RO water: 2g Gypsum, 2g Epsom, 3g CaCl2, 4g NaHCO3
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min boil:
60 min - 1.25 oz (35g) Warrior (15.4% AA) (49 IBU)
0 min - Add 2 oz (56g) Cinnamon sticks

OG: 1.091

Yeast: Imperial A31 Tartan

Ferment for 2-3 weeks at 62 F (16 C), adding 0.5 oz (14g) Cinnamon sticks and 2 oz (56g) Cacao Nibs for 1-2 more weeks. After this, package and optionally add tincture from 2 oz more cacao nibs to keg.

FG: 1.028
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0:00 Intro and welcome
1:05 Recipe
7:56 Brew day
10:12 Fermentation plan
13:52 Fermentation follow-up
15:01 Pour and tasting notes
19:34 Potential improvements
20:25 Guest taster!
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