Trying to nail down, what I guess has commonly become known as the pastry stout. Thick, super sweet, dessert stouts. J Wakefield stuff is my target. Have brewed a couple of batches using a mix of 80% 2 row and the rest a blend of chocolate, roasted barley, black prinz, (or whatever other dark stuff they have) caramel 120, and some oats. Lactose sugar. S04 yeast, although now have the equipment to do a big liquid starter. Gravity has been between 1.025 and 1.040. with a 90-150 m boil and a pretty light sparge. Getting close on the body but looking for more residual sweetness. Seem to get a bit of higher alcohols as well. Anyone mess with trying to create something like this? Anything else I should be looking to do?