Zombie Cream Stout?

Had a bit of trouble naming this one, so it takes some explanation.  The
original recipe comes from San Francisco Brewcraft, though the final form
is an improvisation.  The SFB recipe was handwritten and almost completely
illegible:  Qeeucli was eventually deciphered to Munich, Boilee to Barley.
However, we hit a snag with Kcesaflie...

None of the homebrew stores online list anything that seemed close enough
to decode this cryptograin, so Brian (Scearce) resorted to running an agrep
(approximate grep) through /usr/dict/words for a match...  We saw "kestrel,"
"chevalier," and "vouchsafe," but nothing relating to grain.

We even hit upon cerebrum...  We weren't convinced that a half-pound of 
brains were quite right for brewing, but it led to the inevitable zombie
jokes...  BTW, ZCS has a nice creamy head on it.

I gave up and called the store.  Carafa.

Anyway, now you have the story of the nummy cream stout that a few of you
managed to get into this year.... it's time to let you in on the secret.  This
is by no means a complete recipe.  You'll want to hit howtobrew.com/intro.html
for a complete treatment of the issue.  I record it here only for posterity.

Specialty Grains:
1#	Munich
1#	English 2-Row
.5#	Kcesaflie (Carafa)
.25#	Roasted Barley
.25#	Chocolate Roast
.75#	Oatmeal

Malt:
7#	Dark Malt Extract

Hops:
1oz.	60 min		Bullion
1oz	30 min		East Kent Gold

Yeast:
English Ale Yeast

Steep for 45 mins at 155 degrees.  6 days primary, 2 weeks secondary, 30-60
days bottled.