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Espresso Stout All-grain
Color
Stats
OG1.071
FG1.016
IBU46
ABV7.10 %
SRM38
BJCP Style
16D. Stout, Foreign Extra Stout
Description
A full bodied specialty stout that is rich, creamy, roasty , citrusy and has a huge coffee profile.
Submitted by BrewerBob on 28-Jul-2006

Recipe Details
Tasting Notes Pours dark as night, has an aroma of coffee and sweet citrus, flavor is a cacaphony of rich roasted malts, sweet malt and a blast of espresso and citrus in the nose....you're gonna like it!
Awards Never entered a competition but, ya know.....
Boil Volume 8.00 gallons
Boil Time 90 minutes
Batch Size 5.50 gallons
Yeast CL-50 (80% app. attenuation)
Primary Fermentation Bucket, 14 days
Secondary Fermentation Stainless Steel, 30 days
Other Fermentation
Procedure Mash temp is 154F Mashout at 168F Batch sparge if you have to ;)
  Style Comparison
  Low   High
OG 1.050 1.071 1.075
FG 1.010 1.016 1.017
IBU 35 46 70
SRM 38 35+
ABV 5 7.10 7.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
69.0 % 10.00 British Two-row Pale Fawcett 51.8 2.5
13.8 % 2.00 Flaked Barley Briess? 8.7 2.2
6.9 % 1.00 Roasted Barley Fawcett 4.0 450.0
6.9 % 1.00 Crystal 120L Briess 4.0 120.0
3.4 % 0.50 Canadian Honey Malt Gambrinus 2.0 25.0
  14.50     70.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
14.3 % 0.50 Chinook Whole/Plug 12.0 6.0 90 0.249 20.4
28.6 % 1.00 Centennial Whole/Plug 10.5 10.5 30 0.179 25.6
57.1 % 2.00 Cascade Whole/Plug 6.6 13.2 0 0.000 0.0
  3.50               46.0
Miscellaneous Ingredients
Weight/Units Name Notes
4 ounces espresso at bottling/kegging