Ingredients for 5 gallons:

• 4 lb. can MountMellick Stout Kit
• 3.3 lb. can Edme plain light malt extract
• 1/4 lb. British Chocolate Malt
• 1/4 lb. Crystal Malt
• 1/2 tsp. Irish Moss
• 1/2 oz. Fuggles hop pellets
• 1 pkg. Wyeast #1084 liquid or (2) M&F dry ale yeast
• 1/2 c. corn sugar to prime

If using Wyeast, start culture in advance (follow package directions). Crack the chocolate and crystal malts; steep in 2 gallons hot water for 15 minutes. Remove grains. Add MountMellick Stout Kit, plain light malt syrup and Irish Moss. Stir until dissolved. Return to heat, bring to boil and boil for 5 minutes. Add Fuggles hop pellets and boil an additional 5 minutes. Strain the wort into a fermenter; top to 5 gallons with cold water; cool to between 65°F and 75°F; pitch yeast. Ferment, then bottle or keg with corn sugar when final gravity is reached. Optional: rack to secondary fermenter after 3 or 4 days.

• O.G.: 1.055
• F.G.: 1.020 ±.002