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Oatmeal_Stout_CarpeCraft_2017

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.4 liter(s)
    Mash size
  • 27.2 liter(s)
    Total mash volume

Steps

Temp Time
63 C 30 min
72 C 30 min
78 C 10 min

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Fermentables

14.3 BLG
5.9% ABV
35.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 2 kg 29.4% 79 % 6
Grain Strzegom Monachijski typ I 2 kg 29.4% 79 % 16
Grain Strzegom Pszeniczny 1 kg 14.7% 81 % 6
Grain Jęczmień palony 0.8 kg 11.8% 55 % 985
Grain Płatki owsiane 1 kg 14.7% 85 % 3
Sum 6.8 kg

Hops

36 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 40 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 200 ml Fermentis

Extras

Type Name Amount Use for Time
Other ziarna kawy (opcjonalnie) 70 g Secondary 8 day(s)

Notes

  • Ziarna kawy opcjonalnie aby podbic aromat.
    Prawie 15% platkow owsianych w zasypie, aby czuc bylo, ze to oatmeal stout, czyli faktura piwa taka bardzo gladka, moze nie oleista jak przy uzyciu zyta, ale piwo bardzo gladkie, jak to mowia zaokraglone.

    Przerwy podczas zacierania pol na pol, aby troche tej slodyczy zostalo. Zeby piwo za bardzo wytrawne nie wyszlo.
    Sep 12, 2017, 9:57 AM

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