Beer Style: Sweet Stout (13B)
Recipe Type: extract
Yield: 5 US gallons
It took me three tries, but I finally got a batch that was closer to the original Mackeson sweet stout than I could have hoped for. It was wonderful! After aging about three months, it was as wonderfully smooth, dark, and sweet as the real Mackeson. Maybe better.
Bring extract syrup and enough water to make 3 gallons to boil. Add crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off heat. Add chocolate and black patent malt in grain bag. Steep 10 minutes. Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast and ferment. When bottling, prime with malt extract.
Source: Doug Roberts