Watney’s Cream Stout clone

5 gallons/19 L, extract with grains; OG = 1.063; FG = 1.020; IBU = 37; SRM = 39; ABV = 5.5%
    
Ingredients

• 3.3 lbs. (1.5 kg) John Bull unhopped dark extract syrup
• 3.0 lbs. (1.4 kg) Laaglander Light dried malt extract
• 0.5 lbs. (0.22 kg) Belgian Special B malt
• 0.5 lbs. (0.22 kg) Belgian CaraMunich malt
• 0.5 lbs. (0.22 kg) Belgian roasted barley
• 0.5 lbs. (0.22 kg) Belgian roasted malt
• 0.5 lb. lactose (at bottling)
• 0.25 tsp. Burton water salts
• 9 AAU Cascade hops (2.25 oz./64 g of 4% alpha acids) 
• 4.6 AAU BC Goldings hops (1.15 oz./33 g of 4% alpha acids)
• Wyeast 1056 (American Ale) yeast
• 0.5 cup corn sugar (for priming)

Step by Step   

Crush the grains, place in a grain bag and steep them in 2.5 gallons (9.5 L) of 168 °F (76 °C) water for 20 minutes. Remove grain bag and bring grain tea to a boil. Stir in malt extract and resume boil, add Cascades hops once boil resumes. After 45 minutes, add the Goldings hops. (60 minute total boil.) Ferment at 68 °F (20 °C)