Full Circle Espresso Stout

December 1, 2011 at 3:31 pm Leave a comment

Full Circle Stout

Water
– 11 gallons

Steeping Grains
– 8 ozs American Chocolate
– 8 ozs American Black Patent
– 12 ozs roasted barley
– 2 ozs flaked barley

Malt Extract
– 18 lbs. liquid dark amber malt

Hops
– 2 ozs Chinook @ 60 minutes
– 1 ozs Willamette @ 20 minutes

Yeast
– (2) Wyeast 1056 American Pale

Adjuncts
– 1 tsp. gypsum
– 1 tsp. Irish moss @ 15 minutes
– 8 ozs. corn sugar
– 16 ozs Medaglio d’Oro instant espresso

Brewing Process

Add gypsum and steeping grains to water. Heat water to 155°F. Remove grain bag and bring water to boil. Remove from heat, add malt extract, and return to heat. When boiling begins add hops and Irish moss according to schedule.

After boiling turn off heat and stir for 2 minutes. Let wort sit for 10 minutes. Chill wort to 72°F and add to carboy(s). Pitch yeast and aerate for 1 minute. Ferment for 1 week then rack to secondary. Add espresso after 2 weeks. Add corn sugar at bottling.

The Numbers

Original Gravity (for the boil): 1.062
Final Gravity: 1.016
ABV: 6.8%
IBU: 58

Comments

This is one of my favorite recipes and what I consider my first real success at brewing. Often I make it in 10-gallon batches and add espresso to one of the two carboys after primary fermentation is complete.

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