Here's the next batch I put together. I'm thinking this is a chocolate porter.
1.5 lbs chocolate malt, steeped twenty five minutes
1 ounce UK Gold Hops, add, boil one hour.
3.3 lbs dark LME
2 lbs dark DME
Add the extract, boil fifteen minutes further.
Ice bath. Move to carboy. I developed a yeast culture for this one. Used Munton's gold yeast and gave it a quarter gallon starter. Three days later it was ready to pitch. If you do this beer, you'll need a run-off hose and bucket to deal with it. Trust me, the last time I did it I used an airlock and the next morning I had fermenting beer all over my ceiling.
I've made this recipe before. It's really good. I claim this isn't a stout because I'm not using roasted barley or coffee barley. This is actually pretty standard. It's pretty much the same as a recipe kit. The only thing I added was another pound of chocolate barley. I'm actually making this one for a friend's wedding. They already gave me the go-ahead on this style.