Just started fermenting a stout with some chocolate malt.
Was originally just going to make a stout on the low-bitter side, and work from there, but saw some of this chocolate malt at the LHBS and decided to add it in too.
Recipe as follows:
Cooper's Stout
Brew Enhancer 2 (Used this instead of more malt, as I already had it at home)
500g LDM
500g Brown Sugar
250g Chocolate Malt (Boiled in a grain bag for 15mins)
OG was 1.054
Will ferment it for 2 weeks, and then keg it.
It's going to be hard to not drink it all straight away, but I'll try and let in sit in the keg for another 2 weeks.