This beer recipe is featured in “A Cuppa Beer: Using Coffee in Your Homebrew” by Matt Lange in the March/April 2010 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!
A coffee stout with actual espresso? Sounds like the perfect pick-me-up! This recipe uses a variety of specialty malts and real espresso for a complex, roasty character. For this stout, Lange prefers a standard espresso blend rather than a single-origin espresso.
Espresso Stout | American Stout
- 8 lb. (3.62 kg) pale ale malt
- 1.lb. (454 g) crystal 80°L
- 8 oz. (227 g) chocolate malt
- 4 oz. (113 g) roasted barley
- 4 oz. (113 g) black patent malt
- 1.25 oz. (35 g) Northern Brewer pellets, 6.9% a.a. (60 min)
- 0.25 oz. (7 g) Northern Brewer pellets, 6.9% a.a. (5 min)
- 16 shots espresso (end of boil)
- Wyeast 1084 Irish Ale or White Labs WLP004 Irish Ale Yeast
- Original Gravity: 1.051
- IBU: 38
- Efficiency: 70%
Mash at 152°F (67°C) for 45 minutes. Boil for 60 minutes. Ferment at 68°F (20°C).
Substitute 5.6 lb. (2.55 kg) pale liquid malt extract or 4.5 lb. (2 kg) pale dry malt extract for the pale malt. Steep crystal and dark malts in 155°F (68°C) water for 30 minutes, sparge, add malt extract, bring to a boil, and follow recipe as above.