Yield: 5 US gallons (18.9 L)
The following beer recipe is featured in the March/April 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
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, recipe-creator Matt Lange prefers a standard espresso blend rather than a single-origin espresso.
Find out more about brewing coffee beers in Lange's article "A Cuppa Beer: Using Coffee in Your Homebrew" (Zymurgy magazine, March/April 2010).