Here is the recipe for the chocolate milk stout that took first in the Nov 2012 meeting.
OG: 1.067 FG: 1.029 SRM: 40-deg IBU: 26 ABV: 5.1%
6 lbs 2-row Pale
2 lbs Munich Malt
1.25 lbs Chocolate Malt
1 lb Crystal 60
1 lb flaked oats
4 oz roasted barley
Mash at 156 for 60 minutes. Boil 60 minutes with 1 lb lactose and 2 oz fuggles. Pitch WLP013 London Ale Yeast. At the same time, soak 8 oz of roasted cacao nibs in enough vodka to cover. Rack beer to secondary on top of the nibs and vodka for 1-2 weeks, then carbonate. Pour, drink, repeat.