Espresso Stout

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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


  • For 5 US gallons (18.9 L)
    • MALTS
    • 8 lb. (3.62 kg) pale ale malt
    • (454 g) crystal 80°L
    • 8 oz. (227 g) chocolate malt
    • 4 oz. (113 g) roasted barley
    • 4 oz. (113 g) black patent malt
    • HOPS
    • 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).

    Extract Version

    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.