Chocolate stout.
Cooper's Original Series Stout kit
1kg Dark DME
250gr Chocolate malt
6ish heaping tablespoons of Cocoa
2-3 tablespoons of lactose (leftover from previous brew)
10-20ml Chocolate extract
2 7gr packages of Cooper's yeast
Steeped the chocolate malt at around 155f for a half hour. Pulled the grain, added the lactose/cocoa and brought the whole mess up to boiling for five minutes. Add chocolate wort, DME and Cooper's Stout concentrate to fermenter and top up to 21 litres with cold water. Final temp around 19C. Sprinkle both packs of yeast and stick the fermenter in fermentation chamber set to 18C +/- 0.5C.
Will add 10-20ml of chocolate extract (to be determined) along with the priming solution on bottling day.
I've used a pretty similar recipe a couple of times in the past, but not recently, and have enjoyed the results.