Espresso Stout

A full-bodied Imperial Coffee Stout with a firm bitterness and roasty finish.

20 Litre Batch
Grainfather – All Grain
Est. ABV: 9.6%
Est. IBUs: 82
Est. SG: 1.096
Est. FG: 1.024

6 kg Ale
2 kg Munich
750g Flaked Barley or Flaked Oats
350g Roast Barley
100g Chocolate
300g Aromatic
200g Toffee
Steep 1 cup of fresh ground coffee – brewer’s choice – in a grain bag (or have a kitchen strainer on hand) in
2 litres of cool water ahead of brewing. Add 20 litres of water to your Grainfather and insert inner basket, heat to 73°C. Add half the grain and stir well. Set temperature to 69°C, attach recirculation arm and recirculate for 60mins. Raise basket and sparge with 10 litres of 75°C water. Remove grain from basket and replace with the remaining grain and mash at 69°C for a further 60mins. Raise temperature 75°C and rest for 20mins. Raise basket and sparge again with 10 litres of 75°C water to make a pre-boil volume of approximately 28 litres.

HOPS FOR THE BOIL (80 minute total):
60g Ella Hops (15.5% AA) (60min remaining)
1tsp Irish Moss/Whirlfloc (10min remaining)

Attach counter-flow chiller and chill wort, adding the steeped coffee (grounds removed) to the wort as it chills. Aerate vigorously and start fermentation as close as possible to 20°C*, preferably with at least 2 sachets of Safale S-04, Mangrove Jack’s M36 Liberty Bell Ale, or M42 New World Strong Ale.