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#000 Oatmeal Mint Milk stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 29.4 liter(s)
    Boil size
  • 18 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 24.3 liter(s)
    Total mash volume

Steps

Temp Time
66 C 75 min
78 C 10 min

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Fermentables

15.4 BLG
6.5% ABV
36.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 50.8% 80 % 5
Grain Oats, Flaked 0.8 kg 13.6% 80 % 2
Grain Abbey Malt Weyermann 0.6 kg 10.2% 75 % 45
Grain Caraaroma 0.3 kg 5.1% 78 % 400
Grain Fawcett - Pszeniczny Czekoladowy 0.5 kg 8.5% 73 % 1001
Grain Weyermann - Dehusked Carafa III 0.2 kg 3.4% 70 % 1024
Sugar Milk Sugar (Lactose) 0.5 kg 8.5% 76.1 % 0
Sum 5.9 kg

Hops

30 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 40 g 60 min 8.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Herb Mięta 20 g Mash 10 min
Spice karob 50 g Boil 15 min

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