Dark Star Chocolate Stout

My first attempt at a sweet stout. Hopefully it'll be somewhat close to Young's Double Chocolate.

Brewer:	Chris Ungvarsky		Email:	Ungabomber@aol.com
Beer:	Dark Star Chocolate Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	136 HCU (~43 SRM)		Bitterness:	20 IBU
OG:	1.057		FG:	1.016
Alcohol:	5.3% v/v (4.2% w/w)
Grain:	1 lb. British crystal 50-60L 1 lb. British chocolate 4 oz. British black patent
Steep:	Place Crystal, Black Patent and Chocolate malt in muslin bag. Put in brewpot with 1 gallon cold water. Heat to 160°. Hold for 30 minutes. Sparge with 1 gal. water at 170°.
Boil:	60 minutes	SG 1.143	2 gallons
	3.3 lb. Dark malt extract 3 lb. Light dry malt extract 3 oz. Pure Powdered Cocoa 8 oz. Lactose Sugar
	Add extracts, cocoa, lactose sugar, Kent Goldings Hops and North Down Hops at beginning of boil. At 30 minutes add Fuggles Hops. At 45 minutes add 1 tsp. Irish Moss and boil additional 15 minutes. Remove from heat, add vanilla extract, stir and let stand for 5 minutes. Cool to 70° with wort chiller. Strain into fermenter. Add 70° water to reach 5 gallons.
Hops:	1 oz. Kent Goldings (5.7% AA, 60 min.) 0.50 oz. North Down (7.4% AA, 60 min.) 1 oz. Fuggles (4.0% AA, 30 min.) 1 oz. Pure Vanilla Extract (aroma)
Yeast:	WLP005 British Ale slurry from primary fermentation vessel of previously brewed brown ale. BE CAREFUL TO BE SANITARY WITH YEAST CULTURE!!!
Log:	Ferment at 70°F for 3 to 7 days. Rack to secondary fermenter and let stand additional 10 to 14 days. Bottle with 3 or 4 oz of corn sugar. Let stand 1 week at 70°F, then cellar age for 2 months.
Carbonation:	2.2 volumes	Corn Sugar: 3.66 oz. for 5 gallons @ 70°F

Recipe posted 07/11/05.