Extra Shot of Espresso Stout

(5 gallon/19 L, all-grain)
OG = 1.067 FG = 1.016 IBU = 70  SRM = 35  ABV = 6.7%

Ingredients

8.0 lbs. (3.9 kg) 2-row pale malt
2.25 lbs. (1 kg) crystal (60–80° L)
1.5 lbs. (0.7 kg) wheat malt
1.25 lbs. (0.6 kg) chocolate malt
0.5 lb. (0.2 kg) roasted barley
0.5 lb. (0.2 kg) black patent malt
18.75 AAU Northern Brewer hops (bittering) (2.5 oz./71 g of 7.5% alpha acids)
1.5 oz. (42 g) Cascade hops (5 min.)
15 oz. (445 mL) of espresso Safale US-05 or Lallemand BR-97 (West Coast Ale) yeast
3/4 cup corn sugar (if priming)

Step by Step

Mash in all grains at 149 °F (65 °C). Hold until converted, about 1 hour. Mash off at 170 ºF (77 °C) and begin lautering. Sparge to achieve eight gallons (30 L) of wort. Bring to a boil and add 2.5 oz. (71 g) boiling hops. Total boil is 70 minutes. After the boil, turn off the heat and add 1.5 oz. (43 g) finish hops (Cascade or a favorite hop variety) for five minutes. Whirlpool for 10 minutes then let settle. Cool to 70 ºF (21 °C) and ferment with your favorite ale yeast, Chico or Anchor strains are both good choices. Original gravity goal is 17.5 °Plato (1.069 SG). Terminal gravity will be pretty high, approximately  1.016. Add espresso at end of primary fermentation, bottle and enjoy!