Seattle Stout

Source: Crash Martin
Recipe added: 10/31/98
Email: crashkid@cwix.com

4 shots of espresso will not affect the flavor of 5 gallons of beer! it's a wonderful stout on its own, though, and it ages well (my batch has been bottled for 9 months and it keeps getting better). if you want the coffee flavor, i would recommend adding cracked coffee beans to your secondary, and don't be shy about it! 0.5 lb would be good, in my estimation. my problem with this one is that i was shy (or apprehensive) about the coffee.

Specifics

Recipe type: Partial Mash
Batch Size: 5 US gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 10 days

Ingredients:

0.75 lb black patent malt
0.75 lb roasted barley
1.0 lb flaked barley
7.0 lb dark malt extract (syrup)
1.0 lb dark DME
1.5 oz Eroica hops (bittering)
1.0 oz Kent Goldings (20 minutes)
0.25 tsp Irish Moss (20 minutes)
1 pitcher (4 shots) of espresso
2 pkg Nottingham yeast

Procedure:

mash black patent, roasted barley, and 0.5 lb flaked barley in 1.5 gallons of water for 30 minutes at 150 degrees F. sparge with 1.0 gallons of 170 degree F water. bring to boil. upon boiling, add 7.0 lb dark malt syrup, 1.0 lb dark DME, and 1.5 oz Eroica hops. when 20 minutes remain, add 1.0 oz Kent Goldings and 0.25 tsp Irish Moss. when 5 minutes remain, add 0.5 lb flaked barley. after 60 minutes, stop boil, and add espresso. steep for 15 minutes, sparge into fermenter, and add yeast at 72 degrees F.

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