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Sweet Stout
This recipe is the best beer I have made to date. It is the Sweet Stout style (Lactose, an unfermentable milk-sugar, is added to the brew to give it some sweetness). The only real problem I had with this beer is the tendency to drink too much, as the alcohol content is pretty low! 
Enjoy!
Sweet Stout
Ingredients:
- 6 pounds Munich Malt syrup
- 1 pound Lactose
- 0.5 pounds Dingeman's Debittered Black malt
- 0.5 pound Beeston's Chocolate malt
- 1 oz Target hops (~8.5% AA)
- Wyeast #1028; London Ale yeast
Steep the specialty grains in 2 gallons of water at 170 degrees for 20 minutes. Remove and discard the spent grains, and bring the wort to a boil. Remove from the heat, and add the extract and the lactose.
Bring the wort back to a boil, then set a timer for 60 minutes, and add the Target hops.
Cool the wort and pitch yeast once below 80 degrees. Primary fermentation should take about 5 days, with a week or so needed in the secondary. Bottle your beer and age as desired, minimum of three weeks.
This beer turned out awesome! Apparently my roomie likened it to Sam Adam's Sweet Stout, which easily could have been the inspiration for the recipe...
The only other thing to watch for is over-carbonation in this beer. Remember that, while beer yeast can't ferment lactose, there are wild strains that can. If you are getting over-carbonated beer, it may be a good time to re-evaluate your sanitation techniques
I dubbed this beer "The Ultimate Session Pint!", thanks to its low alcohol and inherent drinkability 
Try it, you'll love it!
Thank you for posting so many amazing recipes! I have my work cut out for me now that I have discovered this recipe forum. I can't wait to brew every one of the recipes you have posted, thank you. I think we have very similar tastes in homebrew.
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