PL | EN
Batch size
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21 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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26.5 liter(s)Boil size
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10 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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18.9 liter(s)Mash size
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24.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 70 min |
76 C | 10 min |
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Brewlog is empty
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#5 OATMEAL STOUT
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CHOCOLATE OATMEAL STOUT
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Fermentables
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
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
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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