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Espresso Stout

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Espresso Stout

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Beer Style: Sweet Stout (13B)
Recipe Type: all-grain
Yield: 5 US gallons

Sweet Stout

Description:

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:

  • 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

Click to Print Recipe

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.

Source:

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