Chocolate Coffee Rum Stout

[Mrhandsome]

Brewing my first stout soon, what do you guys think of this recipe?

Batch Size: 5 liters (fermentor volume)

Original Gravity: 1.062
Final Gravity: 1.014
ABV (standard): 6.33%
IBU (tinseth): 38.33
SRM (morey): 35.72
Mash pH: 0

FERMENTABLES:
1.25 kg - Maris Otter Pale (80.6%)
0.1 kg - Crystal 140L (6.5%)
0.1 kg - Chocolate (6.5%)
0.1 kg - Oat Malt (6.5%)

HOPS:
6 g - Chinook, Type: Pellet, AA: 10.7, Use: Boil for 60 min, IBU: 34.34
10 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 5 min, IBU: 4

OTHER INGREDIENTS:
25 g - Cacao nibs, Time: 0 min, Type: Flavor, Use: Mash
25 g - Cacao nibs, Time: 0 min, Type: Flavor, Use: Secondary
25 g - Coffee, Time: 0 min, Type: Flavor, Use: Secondary
50 ml - Rum, Time: 0 min, Type: Flavor, Use: Secondary

YEAST:
Mangrove Jack - US West Coast Yeast M44

 

[Graz]

The description alone makes this sound really nice

I'm assuming the Rum only goes in just prior to kegging or bottling? Do you intend to secondary ferment / bottle condition? Not sure how well the yeast would react to the additional alcohol and it may not prime? Might be fine though?

 

[Mrhandsome]

I'm going to soak the cacao nibs and coffee in the rum the sterilise it before adding it to the secondary vessel, I figured I may aswell chuck the rum in along with it! I'm only adding a small amount so I don't think it'll effect the abv/yeast for bottling.

I've got a bottle of dead mans fingers, and diplamatico to choose from