Batch 29: Espresso Oatmeal Stout
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By Volume
Primary Secondary Keg
1.070 1.013 7.4 % 69 % 49 days 16 days 105 days


rewed on Saturday, December 10th, 2005
A yeast cake of the White Labs California Ale yeast was used from the previous batch of Honey Wheat. This brew went pretty smooth although my mash temperature was a little low and I had no room to compensate with boiling water. I'm not really sure why although my termometer might be getting a little flakey. The sparge went fine and the heat exchanger and wort wizard worked well, there was only about 1 quart of liquid left in the kettle with hops and break material. The ambient temperature for fermentation is 62 in the closet with the help of a 60 watt light bulb to keep it warm. Again on this batch, after adding the extract before the boil I reserved 2 quarts of wort and added it at 30 minutes into the boil. I'll add espresso beans in the secondary and some espresso at bottling time.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size


Amount Item Price
6.00 lb Light Liquid Malt Extract (8 L) $9.00
4.00 lb Briess 2-row Pale Malt (2 L) $3.96
1.13 lb 1-Minute Quick Oats (1 L) $2.29
1.00 lb Briess Caramel Malt (60 L) $1.19
0.75 lb Dingemanns Chocolate Malt (400 L) $0.89
0.63 lb Briess Roasted Barley (450 L) $0.85
0.50 lb Briess Flaked Barley (2 L) $0.57
0.75 oz Magnum Hops (15.10 %) at 60 min $0.74
0.50 oz Williamette Hops (4.50 %) at 30 min $0.50
0.50 oz Cascade Hops (5.30 %) at 10 min $0.50
1.00 tsp Irish Moss at 30.0 min $0.10
2.00 oz Espresso Beans at 1.0 weeks $15.00
24.00 oz Espresso at 5.0 min $14.40
1 pkgs White Labs California Ale (WLP001) $0.00


Time Step
6:00 PM Sanitized equipment
  Heated 2.25 gal strike water to 178 F, preheated mash tun
6:55 PM Doughed in at 168 F, mashed at 150 F for 60 min, 149 F for 30 min, 148 F for 0 min
  Heated 2.25 gal sparge water to 186 F, preheated hot liquor tank
8:00 PM Lautered 3.5 gal of wort, 1.042 @ 124 F = 1.054 SG, 69% Mash Efficiency
9:20 PM Boiled, added hops on schedule
10:25 PM Whirlpooled for 20 min, cooled to 62 F
  Fermented for ? days, 1.070 @ 60 F = 1.070 OG (Estimate: 1.079 OG)
11:15 PM Cleaned equipment


acked to Secondary on Saturday, January 28th, 2006
After a long period of seven weeks in the primary fermenter the Espresso Oatmeal Stout was racked to secondary and dry beaned. I put the espresso beans in a plastic bag and hit them with a hammer to coarsly crack and then added to the secondary and siphoned the beer on top. The priamry fermenter was a plastic bucket so hopefully there won't be a problem with oxidation, I believe it's more a myth than reality.


egged on Monday, February 13th, 2006
After a little over two weeks dry beaning in the secondary fermenter at 55 F the Espresso Oatmeal Stout was racked into a 5-gallon keg. It has not yet gone in the kegerator but is carbonating at room temperature around 16 PSI. The coffee aroma really came through with the dry beaning and I also flavored by adding 6 cups of strong brewed espresso coffee in the keg.

1.013 @ 60 F = 1.013 FG
7.4% ABV


asted on Monday, May 29th, 2006
This beer has still not gone into the kegerator but is carbonating in the basement. I've tasted it several times and it keeps getting better. I'm glad I've aged this one so long because I think the espresso flavor is really melding well over time.