• 7 pounds liquid pale extract
• 1 pound roasted barley
• 1/2 pound chocolate malt
• 1/2 pound black patent malt
• 1 pounds cut oats
• 3/4 pound sumatra coffee
• 1/2 pound lactose
• 1.5 oz Bullion pellets, boil 60 mins
• .5 oz Bullion pellets, boil last 15 mins
• 1 oz. Fuggles pellets, boil last 10 mins
• Irish Ale Yeast (I use White Labs)

Preparation
Steep your grains, coffee and oats in a grain bag at 150 degrees F for 45 minutes to an hour. Then add the extract and boil for 60 minutes. Adding the 1.5 oz. Bullion hops. The Remaining .5 oz. Bullion hops and 1 oz. Fuggles are added with 15 minutes and 10 minutes left in the boil in that order. Cool and pitch yeast. The lactose is added when bottling. I boiled my priming sugar and lactose at the same time and added the mixture to my bottling bucket before racking to it.

Specifics

Style	Stout
Recipe Type	Extract
Batch Size	5 gallons
Original Gravity	?
Final Gravity	?
Boiling Time	60 minutes
Primary Fermentation	plastic 7 days
Secondary Fermentation	glass 5 days

Comments
I think it turned out excellent. I was going for a smooth stout and I didn't want the coffee to be overpowering. The coffee really comes through in the aftertaste. Drink one and then try to keep yourself from drinking another... I think the aftertaste makes me want more and more.