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#131 Oatmeal Stout

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Batch size

  • 9 liter(s)
    Expected quantity of finished beer
  • 67 min
    Boil time
  • 14 %/h
    Evaporation rate
  • 11.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 71 %
    Mash efficiency
  • 5.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 18.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 30 min
72 C 55 min
77 C 5 min

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Fermentables

14.3 BLG
5.9% ABV
41.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.75 kg 61.8% 80 % 5
Grain Płatki owsiane 0.5 kg 17.7% 70 % 3
Grain Abbey Malt Weyermann 0.2 kg 7.1% 75 % 45
Grain Fawcett - Pszeniczny Czekoladowy 0.15 kg 5.3% 73 % 1001
Grain Jęczmień palony 0.15 kg 5.3% 60 % 985
Grain Weyermann - Carafa II Special 0.08 kg 2.8% 65 % 1150
Sum 2.83 kg

Hops

31 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga PL 10 g 55 min 10 %
Aroma (end of boil) Fuggles 12.5 g 15 min 5.9 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 100 g Danstar

Extras

Type Name Amount Use for Time
Fining WhirlFloc 1.25 g Boil 12 min

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