Troll House Espresso Stout

Extract Recipe

Submitted By: Nickutrup (Shared)
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Brewer: Nick Utrup
Batch Size: 5.00 galStyle: American Stout (20B)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 36.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 48.8 IBUsBoil 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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