espresso stout?

[bigdave]

anyone got a good recipe for an espresso stout? or is it as simple as make a stout & add coffee into the fermenter?

[sunny_jimbob]

I did a coffee porter, and added a cup of cold coffee to the bottling bucket. I think there's advice out there to add the coffee at every step from boil to bottle! I tried it at bottling, and it was cracking, so I'd always use that method personally.

[leedsbrew]

This made a cracking coffe stout. Added the grounds like you would a flame off addition and left to stand for 10 mins before turning on the chiller!

I formulated this with the help of James, head brewer at Summer Wine brewery. Their barista stout is probably the best coffee stout I've ever had!

[bigdave]

Cool. I'm quite keen to give one a go. Might try a double brewday this weekend.

[pads72]

Liking the idea of this - might use up some of the Green Bullet and Pacifica hops I've got in the freezer. Pacifica late additions are supposed to be 'marmalade' like which could go nicely with the coffee.

What yeast would people recommend?

[Pinto]

Strangely enough, I was thinking about making a coffee stout with the second runnings from my forthcoming IRS. I was given some whole beans that lack the punch i like from my coffee but i think would make for a nice flavour layer to a stout.

30 mins at flame out it is then

[AlphaAcidHouse]

This recipe is an absolute winner. I age it in oak for 3 months.

HOME BREW RECIPE:
Title: Breakfast in an Oak Bed

Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.068
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.093
Final Gravity: 1.026
ABV (standard): 8.77%
IBU (tinseth): 29.05
SRM (morey): 40

FERMENTABLES:
7.25 kg - United Kingdom - Maris Otter Pale (79.6%)
0.45 kg - American - Chocolate (4.9%)
0.34 kg - American - Roasted Barley (3.7%)
0.198 kg - American - Caramel / Crystal 120L (2.2%)
0.25 kg - American - Black Malt (2.7%)
0.62 kg - Flaked Oats (6.8%)

HOPS:
15 g - Nugget, Type: Leaf/Whole, AA: 15.2, Use: Boil for 60 min, IBU: 21.23
15 g - East Kent Goldings, Type: Leaf/Whole, AA: 6.57, Use: Boil for 30 min, IBU: 7.05
15 g - East Kent Goldings, Type: Leaf/Whole, AA: 6.57, Use: Boil for 2 min, IBU: 0.78

MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min
2) Sparge, Temp: 76 C, Time: 10 min
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
150 g - coffe grounds, Time: 0 min, Type: Flavor, Use: Boil
150 g - 70 cocoa chocolate, Time: 0 min, Type: Flavor, Use: Boil

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 - 23.89 C
Fermentation Temp: 19 C

NOTES:
3 week primary,followed by 2 month secondary over 25 year old chipped oak ollorosso barrels

bottled and carbed to 1.75 vol