is my Chocolate Stout. It is very close to Young's Double Chocolate Stout.
It's for a 10 gallon All grain batch so you'd need to cut the malt & hops in half and replace the Domestic 2 Row with malt extract.
The keys to getting chocolate flavor in the beer:
1) Use 100% Cocoa powder toward the end of the boil. Read the label and make sure it says "100% Cocoa powder".
2)Get some Chocolate essence and add a dash of it to your keg and/or bottling bucket. Your LHBS should have it.
3) Let the beer sit on the primary yeast cake for a while. The longer it sits the more chocolate flavor will be in the final product. I leave it in the primary for about 6 weeks. If you pitch the right amount of clean healthy yeast you shouldn't have to worry about the yeast dying on you and causing bad flavors.