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