Espresso Caramel Stout

Directions:

1. If using liquid yeast, make sure to remove it from the refrigerator 3 hr.’s before brewing (Wyeast – Smack Pak or White Labs)
   
2. Heat 2.5 gallons of water to 150 degrees and steep grains for 30 minutes keeping water temp between 150 and 170 degrees
   
3. Remove muslin bag and move the pot away from heat
   
4. Add malt extract and stir well so it does not collect on the bottom of the pot
   
5. Bring wort to a boil
   
6. Add hops as soon as you have a rolling boil
   
7. Boil for 60 min.
   
8. At the end of the boil, add candi syrup and stir well
   
9. Now add 4 oz. coarsely ground coffee and let steep for 20 minutes
   
10. Cool wort to approx. 100 degrees
    
11. Fill primary fermenter with 2 gallons cool water
    
12. Pour cooled wort into fermenter through a strainer to remove coffee grounds
    
13. Add more water as needed to bring total volume to 5 gallons
    
14. Aerate the wort
    
15. Take initial Starting Gravity reading and record the value
    
16. Ensure the temperature of the wort is 75 degrees or lower
    
17. Pitch yeast, seal bucket and place fermentation lock
    
    
    • I moved to secondary fermentation at the end of the 9th day but this is optional.
      
      
    • I bottled on day 15.
      
      
    • My O.G. was 1.066 and my Final Gravity was 1.016, giving me an approx. ABV of 6.87%
      
      2017
      
      Brew day - 10/29
      
      OG - 1.067 (68°)
      Moved to secondary: 11/10
      Gravity: 1.019
      Bottled - 11/25
      Final Gravity: 1.019
      ABV: 6.3%