Choc Espresso Stout 2 Beer Recipe | BIAB Oatmeal Stout | Brewer's Friend
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Choc Espresso Stout 2

196 calories 23.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20.2 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Bradley Leesong
Hop Utilization: 99%
Calories: 196 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
Created: Friday March 27th 2020
1.063
1.021
5.5%
28.2
44.7
5.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Simpsons - Finest Pale Ale Golden Promise4.5 kg Finest Pale Ale Golden Promise 37 2.4 68.7%
0.50 kg Simpsons - Chocolate Malt0.5 kg Chocolate Malt 31.7 444 7.6%
0.50 kg Gladfield - Rolled Oats (blm)0.5 kg Rolled Oats (blm) 32.2 2.79 7.6%
0.30 kg Gladfield - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.6%
0.25 kg Gladfield - Light Chocolate Malt0.25 kg Light Chocolate Malt 32.7 355 3.8%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 7.6%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 13.4 Boil 60 min 28.2 100%
14 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in Temperature 68 °C 67 °C 60 min
Mash out Temperature 78 °C 77 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Adelaide East Metro Drinking Water System Sep 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 9 45 76 38 49
Mash Chemistry and Brewing Water Calculator
 
Notes

Measured OG: 1.058 finished FG:
ABV %
Added 2 x jugs cold water to wash out grain after mash hence low efficiency
1 Ltr yeast starter dry yeast
Add coffee once primary fermentation is complete
Did 90 min boil, only because I needed to time boil around school pick up. Otherwise would have done 60 min boil.

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  • Public: Yup, Shared
  • Last Updated: 2025-08-04 11:07 UTC
NEW Water Requirements:
Choc Espresso Stout 2
Equipment Profile Used

System Default

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Water Requirements:
Choc Espresso Stout 2
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
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