Espresso Stout

Classification: stout, sweet stout, coffee stout, all-grain

Source: Charley Burns (cburns@spider.lloyd.com), r.c.b., 5/3/96

This is a killer "Espresso Stout" I just bottled 3 weeks ago. I used Suds to formulate it based on an extract recipe that I found in "Brew Your Own" magazine.

Ingredients: (5 gallons)

8.00 lb. Pale Ale malt
0.25 lb. Black Patent
0.50 lb. Chocolate malt
1.50 lb. Crystal 80L
0.75 lb. Roast Barley
0.50 oz. N. Brewer 7.2% 60 min
0.50 oz. N. Brewer 7.2% 15 min
1/2 pound espresso coffee beans (crushed, not ground, add at end of boil)
Wyeast Scottish #1728

Procedure:

Grain Starting Temperature: 65F Desired Grain/Water Ratio: 1. quarts/pound Strike Water: 2.75 gallons of water at 177F First Mash Temperature: 155F.

Bottle conditioned with 1.25 cups of Light DME.

Only took 2 weeks for carbonation. Holds head very well. Espresso coffee taste is overwhelming. Next time, limit espresso to 1/4 pounds.

Specifics:

OG: 1.052
FG: 1.011