Homebrew Recipes
Home ›

Espresso Stout

Homebrew Beer Recipe

aj
aj's picture

blah

Offline
Badges:Site Admin
Joined: 2009-04-26
Points: 0
Submitted by aj on Mon, 09/07/2009 - 20:08
Style (BJCP): 
16A. Stout - Dry Stout
Volume in US Gallons: 
5 gal
Extract Ingredients: 

8 lb Light Malt Extract
6 oz Black Patent Malt
12 oz 80L Crystal Malt
6 oz Flaked Barley
0.5 lb Ground Coffee
1.5 oz Cascade Hops (Bittering)
0.5 oz Fuggles Hops (Aroma)
Wyeast 1098 (British Ale) Yeast

Extract Instructions: 

Prepare coffee your favorite method (espresso extract, drip, or cold water soak). Heat 2.5 gal H20 to 165F. Add grains to steeping bag and soak around 165 F for 30 minutes. Remove bag and rinse preheated water around the same temp (sparge). Turn off burner and stir in malt extract until dissolved. Heat to boil and add bittering hops. Boil 60 minutes, turn off heat, and add aroma hops. Cool to yeast pitching temp (70-80F) and bring total volume to 5 G by adding clean water plus wort and prepared coffee to fermenter. Aerate wort mixture (a very clean and sanitized wisk for one minute works well). Pitch yeast and follow standard fermenting procedure.

All Grain Ingredients: 

10.5 lb Pale Malt
6 oz Black Patent Malt
12 oz 80L Crystal Malt
6 oz Flaked Barley
0.5 lb Ground Coffee
1.5 oz Cascade Hops (Bittering)
0.5 oz Fuggles Hops (Aroma)
Wyeast 1098 (British Ale) Yeast

All Grain Instructions: 

Prepare coffee your favorite method (espresso extract, drip, or cold water soak). Mash (infusion) at 154F for 60 minutes. Sparge until you get about 6 gal of wort. Boil 60 minutes, turn off heat, add aroma hops and prepared coffee. Cool wort and pitch yeast as usual.

Final Gravity: 
1.016
Original Gravity: 
1.065
Official HBX Recipe: 
yes
3
Your rating: None Average: 3 (1 vote)