Espresso Stout

IBU: 38

OG: 1.051

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).

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Brewed 1 time

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).

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