Hmmm.. I've never heard of Great lakes blackout stout..
This is originally based off a clone of Red Hook double-black stout, but with some tweaks.
I've tweaked it even more now, but I promise, the recipe as listed above, its pretty slammin' in the bottle..
The butter-zone As I've found is the 1.5 to 3 month (in the bottle) mark. More time dries it up a bit too much for my tastes, and it tends to over-carb, even with minimal priming sugar..
If you try this one, I'd love to hear your feedback, good or bad!