Double Black Stout clone recipe
(Redhook Ale Brewery, Washington)

(5 gallons/19 L, all-grain)
OG = 1.069  FG = 1.016
IBU = 70  SRM = 62  ABV = 7%

Ingredients

9 lbs. (4.1 kg) 2-row pale malt
2.25 lbs. (1 kg) crystal malt (77 °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
19.5 AAU Northern Brewer hops (60 min.) (2.2 oz./61 g of 9% alpha acids)
1.5 oz. (43 g) Cascade hops (0 min.)
15 oz. (445 mL) brewed espresso
neutral ale yeast (your choice)
0.75 cups corn sugar (for priming)

Step by Step

Mash in all grains at 149 °F (65° C), using 17.5 qts. (16.5 L) of mash liquor. Hold until converted, about 1 hour. Mash off at 170 ºF (77 °C) and begin lautering. Sparge to achieve 7 gallons (26 L) of wort. Total boil is 70 minutes.

After the boil, turn off the heat and add finish hops for five minutes. Cool to 70 ºF (21 °C) and ferment with ale yeast. Add espresso at end of primary, bottle and enjoy!