Espresso Stout

I just had some of Darkstar’s Espresso in the pub, and decided it was so good I needed to formulate a recipe to make it myself!

Quantities for 2 UK gallons:

1.362 kg malt extract syrup
170g crystal malt
75g roasted barley
75g black malt
28g challenger hops (at 60 mins)
1tsp irish moss (at 10 mins)
114g ground espresso (steep for 4 mins after end of boil)
Ale yeast

OG: 1.053
FG: 1.014

5.2%

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