PL | EN
Oatmeal WeiznenStout
0-
13.3Gravity BLG
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16IBU
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5.5 %ABV
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25.8SRM
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All GrainType
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---Style
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Brewer
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Base recipe
![](/uploads/qr-code/06bd80723232ce42ce00dfcdfd14b279.png)
Batch size
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10 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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12.7 liter(s)Boil size
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10 %Boil loss
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12.1Pre-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 liter(s) / kgLiquor-to-grist ratio
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8.3 liter(s)Mash size
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11 liter(s)Total mash volume
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 1.75 kg 63.5% | 80 % | 5 |
Grain | Płatki owsiane | 0.4 kg 14.5% | 85 % | 3 |
Grain | Munich Malt | 0.225 kg 8.2% | 80 % | 18 |
Grain | Caramel/Crystal Malt - 40L | 0.11 kg 4% | 74 % | 79 |
Grain | Carafa III | 0.09 kg 3.3% | 70 % | 1034 |
Grain | Weyermann - Chocolate Rye | 0.09 kg 3.3% | 20 % | 493 |
Grain | Weyermann - Chocolate Wheat | 0.09 kg 3.3% | 74 % | 788 |
Sum | 2.755 kg |
Hops
Bitterness ratio 0.3 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 7 g | 60 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM41 Gwoździe i Banany | Wheat | Slant | 75 ml | Fermentum Mobile |