Proverbial Cream Stout

My first self-formulated recipe, designed in an attempt to duplicate the sweetness of Watney's Cream Stout, but with a smoother finish.

Brewer:	Todd Bowman		Email:	tbowman@bellsouth.net
Beer:	Proverbial Cream Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	6 gallons
Color:	148 HCU (~46 SRM)		Bitterness:	12 IBU
OG:	1.057		FG:	1.020
Alcohol:	4.8% v/v (3.8% w/w)
Water:	6 gallons Spring water
Grain:	8 oz. American crystal 120L 4 oz. American chocolate 8 oz. Roasted barley 1 lb. Flaked barley
Steep:	Steeped grains for 50 minutes in 1.5 gallons water. Began steep at 150° F, peaked at 170 before cutting heat off.
Boil:	60 minutes	SG 1.114	3 gallons
	7 lb. Dark dry malt extract 8 oz. Malto-Dextrine
	Added 1 tsp. Irish Moss for final 15 minutes.
Hops:	1.5 oz. Fuggles (4.1% AA, 60 min.) .5 oz. Fuggles (4.1% AA, 30 min.)
Yeast:	White Labs British Ale Yeast (#WLP005)
Log:	5/24/00 - Primary at 70° F for 11 days. 6/4/00 - Racked to secondary at 70° F for 4 days, adding 1 pound of lactose dissolved in 4 cups of clean water (5 min. boil). 6/9/00 - Primed and bottled.
Carbonation:	2.2 volumes
	1 cup corn sugar for priming
Tasting:	Upon bottling, the taste was velvety and smooth, just sweet and thick enough with very minimal bitterness. While I'm very pleased with the initial results, I will wait to see how this one matures. I went a bit heavy on the priming sugar to elicit a bit more carbonation (thus, the "cream" I'm looking for), but I think it should work with a 6 gallon batch. Only change - perhaps a bit more hops next time (15-20 IBU should do the trick).

Recipe posted 06/09/00.