I love coffee in the morning. The smell gets my senses going, and that bitter, roasty flavor comforts me. It’s such a pleasant experience that I wish I could have it in the evening without it keeping me up all night. So I decided to make an espresso milk stout.
There’s no law that says you can only drink coffee in the morning. If you close your eyes and smell your glass, you might think you’re about to dink a roasty espresso with a hint of dark chocolate. This smooth and creamy black beauty has 15% cold-brewed espresso blended into a sessionable milk stout that pairs nicely with chocolate, cigars, and good company.
Brew Date: May 27, 2013
Kegged On: June 9, 2013
O.G.: 1.055
F.G.: 1.023
ABV: 4.2%
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 24.752310 | 43.759586 | 1.062 | 1.024 | 5.000431 |
Fermentables
| Name | Amount | % |
|---|---|---|
| UK Maris Otter | 7.5 lbs | 56.6 |
| US Caramel 60L Malt | 1 lbs | 7.55 |
| UK Munich Malt | 1 lbs | 7.55 |
| US Roasted Barley | 1 lbs | 7.55 |
| UK Chocolate Malt | 12 oz | 5.66 |
| UK Flaked Barley | 8 oz | 3.77 |
| UK Flaked Oats | 8 oz | 3.77 |
| Sugar – Lactose | 1 lbs | 7.55 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| UK Golding | 1.5 oz | 60 min | Boil | Pellet | 4 |
| UK Golding | 1 oz | 10 min | Boil | Pellet | 4 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 0.07 oz | 15 min | Boil | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| White Labs WLP002-English Ale | 67% | 32°F – 32°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Rest at | 156.2°F | 60 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 32°F |
Notes
| Source: http://www.homebrewtalk.com/f68/left-hand-milk-stout-clone-139820/index9.html Yeast Choices: WLP006-Bedford British Ale (JZ, Sweet Stout) 68F WLP002-English Ale (JZ, Oatmeal Stout) 68F WLP007-Dry English Ale (Higher attenuating and drier version of 002) WLP004-Irish Ale Coffee Addition: Cold-brew using 8oz coarse-crushed espresso beans in 24oz water. Place in fridge for 3 days and add to keg. |