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Chocolate Oatmeal Stout

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    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
68 C 70 min
76 C 10 min

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Fermentables

13.6 BLG
46.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 64.7% 80 % 5
Grain Płatki owsiane 0.5 kg 9.2% 85 % 3
Grain Briess - Barley Flakes 0.5 kg 9.2% 70 % 3
Grain Strzegom Czekoladowy jasny 0.33 kg 6.1% 68 % 400
Grain Weyermann - Chocolate Wheat 0.33 kg 6.1% 74 % 788
Grain Jęczmień palony 0.25 kg 4.6% 55 % 985
Sum 5.41 kg

Hops

34 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 23 g 60 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Notes

  • Ciemne słody dodać po negatywnej próbie jodowej (+/- 60 min w 68*C), podgrzać do 76*C na 10 minut
    Jan 31, 2017, 10:52 AM

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