Beer Style: Dry Stout (13A)
Recipe Type: extract
Yield: 5 US gallons
This beer tastes great but needs to be served warmer to taste all the flavors. I think the chocolate and coffee flavors blend nicely with the dark roasted stout flavors. I couldn't taste as much coffee as I wanted to so on my next batch I greatly increasted the amount of coffee. It came out (I think) even better.
Leave grains in for 10 minutes of the boil.
Source: Robert Barnes