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:	159 HCU (~48 SRM)		Bitterness:	20 IBU
OG:	1.058		FG:	1.016
Alcohol:	5.4% v/v (4.2% w/w)
Grain:	1 lb. British crystal 50-60L 1 lb. British chocolate 8 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 1.145	2 gallons
	3.3 lb. Dark malt extract 3 lb. Light dry malt extract 6 oz. Pure Powdered Cocoa 12 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 07/08/05.