7 lb Australian light syrup
1 lb Chocolate malt, cracked
1 1/2 lb Black patent malt
12 oz Crystal malt, cracked
12 oz Lactose
2 oz Kent Goldings leaf hops
1 ts Salt
1 ts Citric acid
2 1/2 ts Yeast nutrient
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

Serving Size: