stout, sweet stout, coffee stout, all-grain
Source: Charley Burns (firstname.lastname@example.org),
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
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.