Malt recipe hoppy Double Chocolate Stout

A recipe for malts hoppy for a Double Chocolate Stout. A dark by hints of chocolate and a toasty aroma, the body is important, but it turns out to be a simple beer to drink. - Morgan's Dockside Stout - 1.5 kg Morgan's extract Roasted Stout - 1 bottle of Samuel Willards Creme de Cacao http://www.pinta.it/it/146/samuel_willard_s/1632/creme_de_cacoa.html (Insert the whole essence prior to inoculation of yeast) - Morgans Inglese Ale Yeast Priming: 4g / lt Ibu: 28 Alcohol: about 5