Does anyone have a nice receipt? trying to make a nice a nice milk malt/chocolate stout
how much of the grain to use for a 5 gallon batch?
is it worth trying to ad some other flavors (additional collocate extract, vanilla I read people using coffee grinds?)
anything in particular I need to watch out, never made a stout like that? how long should I let it sit in primary and secondary fermentation?
