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Midnight Espresso Stout
This is a velvety, sweet stout, all about mouth feel and backing warmth of the high alcohol content.
| Brewer: | Bill Carleton | Email: | - | |||||
| URL: | http://www.squeezethepeople.org | |||||||
| Beer: | Midnight Espresso Stout | Style: | Imperial Stout | |||||
| Type: | Extract w/grain | Size: | 5.15 gallons | |||||
| Color: |
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Bitterness: | 34 IBU | |||||
| OG: | 1.115 | FG: | 1.024 | |||||
| Alcohol: | 11.7% v/v (9.2% w/w) | |||||||
| Water: | Add Gypsum for high-carbonate water (hard water). Or if you have hard water from the get-go, you're all set. | |||||||
| Grain: | 4 oz. Wheat malt 6 oz. Belgian Special B 1 lb. British crystal 135-165L 12 oz. British chocolate 8 oz. British black patent 6 oz. Roasted barley 1 lb. Flaked barley 1 lb. Flaked oats 1 lb. Flaked rye 1 lb. Flaked wheat |
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| Steep: | Steep specialty grains and flakes in 3.5 gallons of water for 90 minutes at 155 degrees. High temperatures will bring off flavors. Add rice hulls to break up the grains from the flakes. Filter this wort into the boil pot and add sparge it through one more time with 3 gallons of 165 degree water. Then add all extracts. | |||||||
| Boil: | 60 minutes | SG 1.095 | 6.25 gallons | |||||
| 3 lb. Light dry malt extract 6 lb. Dark dry malt extract 2 lb. Wheat extract 8 oz. Molasses |
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| Add malt dextrine with 15 minutes left in the boil, with a whirlfloc tablet or 1tsp Irish Moss. At 30 and 15 minutes, replace the hops addition with 1 inch of split vanilla bean if you would like more of a vanilla flavor with the espresso. |
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| Hops: | .75 oz. Chinook (12% AA, 60 min.) .75 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 30 min.) .25 oz. Fuggles (4.75% AA, 15 min.) |
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| Yeast: | 1099 Whitbread Yeast will give it a buttery finish and will enhance the rich malt profile, as well as the espresso. Ferment at 60-65 degrees for a nice finish with enhanced smoothness. | |||||||
| Log: | At flame out, brew 12-16 shots of espresso from an espresso machine. Pour them into the wort as they are completed. I use the Capresso Cappuccino Maker and I'm using a blend of four different beans from various regions. Use a Burr grinder to grind the beans, and the fresher the roast, the better it will taste. Cool down to 70 degrees and pitch the Whitbread Yeast. Rack to Secondary and add: 2 Split Vanilla Beans |
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| Carbonation: | 1.6 volumes |
Keg: 4.3 psi @ 45°F Corn Sugar: 1.86 oz. for 5.0 gallons @ 65°F |
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| I traditionally use low carbonation levels in my beer. Overcarbonating this will pull from the espresso flavors. | ||||||||
Recipe posted 08/24/10.
