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espresso stout
Dry Stout • Extract • 5 gal
add a cup of brewed espresso with aroma hops.
January 6, 2007 am 11:16am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.69 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.72 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 5.65 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.9 oz
Eroica - 12.0 AA% pellets; boiled 60 min
Eroica
Mainly used for bittering and good aroma for pale ales and dark ales, and also stouts. The aroma is quite strong but not unpleasant.
- 0.50 oz
Perle - 8.2 AA% pellets; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 0.50 oz
Perle - 8.2 AA% pellets; boiled 1 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 29.5 SRM | 25 - 40 | |
| Alcohol: | 4.8% ABV | 4% - 5% | |
| Bitterness: | 40.5 IBU | 30 - 45 | |
Discussion
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