Double Chocolate Espresso Stout

So a month ago I finally tried the Stout that I made in December, and I thought it was great. I was a little worried that the flavor of the beer would be over powered by the espresso, so I let it sit in secondary longer than usual to mellow the taste. I bottle conditioned it and after about 4 weeks in the bottle I thought it tasted great. I got the recipe from BYO and made a few modifications but kept it pretty close to that recipe. Here it is:

  • 8 # Dark malt extract
  • 0.5 # Crystal malt 20L
  • 0.5 # Chocolate malt
  • 0.5 # Roasted Barley
  • 1 # Ghirardelli Premium Sweet Ground Chocolate
  • 2 oz Northern Brewer 7.4% AA
    • 1.5 oz @ 60 min
    • 0.5 oz @ 15 min
  • 0.5 # espresso ground espresso beans
  • 1 pkg. White Labs Irish Ale Yeast WLP004
  • 1 tsp heading powder (for head retention when bottle conditioning)

Procedure:

  1. Steap grains @ 150F for 30 min.
  2. Heat to 17F and add extract
  3. Add hops at designated times and add chocolate at begining of boil
  4. Add yeast and ferment and water to make 4 gallons in primary.
  5. At secondary add espresso that has been brewed to a gallon of coffee

OG-1.072, FG-1.020, ABV-5%, IBU-56

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