Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 7 pounds | Australian light syrup |
| 1 pounds | Chocolate malt, cracked |
| 1½ pounds | Black patent malt |
| 12 ounces | Crystal malt, cracked |
| 12 ounces | Lactose |
| 2 ounces | Kent Goldings leaf hops |
| 1 teaspoon | Salt |
| 1 teaspoon | Citric acid |
| 2½ teaspoon | Yeast nutrient |
| \N \N | Ale yeast |
Bring extract syrup and enough water to make 3 gallons to boil. Add crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off heat.
Add chocolate and black patent malt in grain bag. Steep 10 minutes.
Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast and ferment. When bottling, prime with malt extract. It took me three tries, but I finally got a batch that was closer to the original Mackeson sweet stout than I could have hoped for. It was wonderful! After aging about three months, it was as wonderfully smooth, dark, and sweet as the real Mackeson. Maybe better. Original Gravity: 1.057 Final Gravity: 1.022 Secondary Ferment: 5-6 weeks
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