Espresso Stout

Recipe Supplied by: 
Brian Sanford John Harvard's Brewhouse
About this Recipe: 

Cambridge Espresso Stout won a bronze medal in the Herb & Spice Category at the 2001 Great American Beer Festival.


8.5 lb British pale two row malt (3.86 kg)
11.2 oz 75°L crystal malt (317.5 g)
5.6 oz chocolate malt (158.75 g)
3.7 oz roasted barley (104.32 g)

Hops & 1 oz Fuggle pellet hops (4.5% AA) (28g) 75 min

0.4 oz Centennial pellet hops (9.8% AA) (11.3 g) 75 min
1 lb milk sugar (lactose) (0.45 kg) end of boil
20 oz cooled coffee (in secondary)

White Labs WLP001, California Ale Yeast

Mash at 152°F (67°C) until conversion complete. Add milk sugar at end of boil. Ferment at 68ºF (20ºC until terminal gravity is reached, then rack and add coffee. Cold condition at 50ºF (10ºC) for 3-5 days.

Assuming 75% efficiency
Boil time: 75 min
Original gravity: 1.067
IBUs: 44.3