Troll House Espresso Stout 
Extract Recipe
Submitted By: Nickutrup (Shared)
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| Brewer: Nick Utrup | |
| Batch Size: 5.00 gal | Style: American Stout (20B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 36.0 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 48.8 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.4° P) | |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
1 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
2 |
| 4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 3 lbs 2.40 oz |
Dark Liquid Extract (17.5 SRM) |
Extract |
5 |
| 6 lbs |
Pale Liquid Extract (8.0 SRM) |
Extract |
6 |
| 1.00 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Northern Brewer [8.5%] - Boil 30 min |
Hops |
8 |
| 1.00 oz |
Willamette [5.5%] - Boil 5 min |
Hops |
9 |
| 8.00 oz |
Malto-Dextrine (Boil 5 min) |
Misc |
10 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
11 |
Notes
16 shots of dark roast espresso after the wort is chilled.This Recipe Has Not Been Rated
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