Espresso Stout

ruffiano31 · 05-24-2009, 05:31 AM

Ok, our recipe is:

8lbs. light malt extract

1 1/2 lbs chocolate malt

1 lb dark roasted malt

1 lb oats

stumptown espresso (quantitiy???)

Burton yeast (already did yeast starter)

2 lbs northern brewer hops- bittering

1lb perle- flavoring

1lb perle- aroma

Now, we are confused about a few things:

1.)when should we add the espresso? (we heard the best time is when you bottle)
2.) how much espresso should we use for 5 gallons? we want a medium espresso flavor. ( we were thinking about 15 ounces of espresso.)
3.) How and when do we steep the oats? With the other grains? How long?
4.)Would .5 to 1 lb of chocolate powder go with this stout?
5.) I was thinking it would be better to use the perle for the bittering hops, and the nothern brewer hops for flavor and aroma. Is that better?

It's a lot, but any other general thoughts about this recipe would be greatly appreciated. Thanks guys!!

**arturo7** · 05-24-2009, 05:41 AM

What's up ruff? Welcome to HBT.

I haven't done an espresso stout yet but it's on the list.

If you go the recipies forum you can find a ton of info for this beer.

ruffiano31 · 05-24-2009, 05:57 AM

Will the oils in the espresso kill the head? Is there a way to reduce the oils?

avaserfi · 05-24-2009, 05:59 AM

Quote:

Originally Posted by ruffiano31

2 lbs northern brewer hops- bittering

1lb perle- flavoring

1lb perle- aroma

Did you really mean lb here? That is way too much. for a 5 gallon batch and based on the amount of extract listed this is a 5 gallon batch...

**arturo7** · 05-24-2009, 06:00 AM

Sorry, I can't answer many questions for you. I have no experience with the coffee stouts except for swilling.

**Yuri_Rage** · 05-24-2009, 06:43 AM

ruffiano, stop re-posting this. Once is enough.

Pete08 · 05-24-2009, 01:46 PM

Why not do a partial mash with the oats and other grains.

Not sure about espresso, but I just bottled an oatmeal Kona stout that used 1/2 lb of coffee grounds. After two week in the primary, I dumped 1/2 lb of Kona grounds in a 1/2gallon growler, topped off with water and let sit 24 hrs in the fridge. I poured this through a fine SS kitchen strainer into a sauce pan and heated to 160* for bug-killing purposes. Others have said this is unnecessary, may be so, but I didn't want to chance it. Don't heat it too hot, or it may get bitter. Once cooled, it went into a secondary and the stout was racked on top. The samples up through bottling day were great. Pronounced smooth coffee with the roasted barley and caramel malt coming right behind. It is good now, but will only get better as it conditions.

**Jester369** · 05-24-2009, 02:01 PM

Adding the espresso at secondary (if you secondary) or bottling is fine. 1 pint per 5 gallons gives a nice balanced coffee flavor, but adjust for personal taste of course. If you wait to add until the beer has conditioned before adding, you can do partial adds and taste test until it's right for you.

sneakypete · 05-24-2009, 06:38 PM

I added espresso during bottling when I made mine and it may be the best beer I have ever made.

ruffiano31 · 05-24-2009, 10:11 PM

Sneakypete,

did the oils from the espresso have any effect on the head? how much espresso did you add? What do you think about the hops in our recipe? (too much?)