Wanted to try something bold, so I bought the strongest local beer that I could find. Mill St. Cobblestone Stout.
Here's a loose outline of my make.
4L PH skim milk, 420mL 35% cream, 1/8 tsp meso and aroma mixed in equal amount.
Raise to 32C add CaCL, add rennet
Add cultures, wait 5 mins.
Stir and hold at 32C for 45 mins.
Cut to 1cm, heal 5 min
Cook 30 mins while stirring. Raise to 35C over the time.
Hold for 30 mins (recipe calls for 45 minutes, i lowered it)
Add 1 can of Cobblestone stout warmed to 35C
Hold for 25 mins, stirring occasionally (this pseudo-cheddaring process in the beer was an addition to the recipe)
Drain, pack, press, start at 10lbs, build up to 30lbs and press overnight.
Brine at 20% for 2 hours
Worked out pretty well, my knit wasn't perfect, but I'll be trying my new cream wax on it, so it's not a big deal.
I collected the "beer whey" afterward and drank it.... pretty tasty.
Marbling wasn't tremendous, it smells like a stout though.