Spice, Herb, or Vegetable Beer Easy Double Chocolate Stout

Fermentables:
4 lb Liquid Malt Extract - Dark
2 lb Dry Malt Extract - Amber
1 lb Lactose (Milk Sugar)

Steeping Grains:
1 lb American - Chocolate
8 oz American - Caramel / Crystal 120L

Hops:
0.5 oz Magnum Pellet Boil 60 min
0.5 oz Cluster Pellet Boil 10 min

Chocolates:
.5 lb Cocoa Powder (unsweetened) - at end of boil
4 oz Cocoa Nibs - in secondary

Yeast:
Safale - American Ale Yeast US-05

Steep grains in 1.5 gallons of water at 150-160F for 40 mins, let drip drain (do not squeeze). Add 2 gallons of water to the wort and add in the fermentables. Bring to rolling boil and add magnum hops. Boil for 50 mins add Cluster hops. Boil 10 mins, add cocoa powder. Add top up water to either 5 gallons or target OG of 1.056. Pitch yeast at 65F. Primary for 10 days. Secondary with Cocoa Nibs for 14 days. Bottle or keg this brew ENJOY!.

I really like that you went with an extract recipe here, much easier for someone such as myself to try with such limited space available. I'll surely give this a try next time it's brew time.