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Brian Śmiały - Oatmeal Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    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
  • 19.3 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
78 C 5 min

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Fermentables

11.4 BLG
4.6% ABV
47.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 36.4% 80 % 5
Grain Słód owsiany Fawcett 2 kg 36.4% 61 % 5
Grain Special B Malt 0.5 kg 9.1% 65.2 % 400
Grain Chocolate Malt (UK) 0.5 kg 9.1% 73 % 1175
Grain Weyermann - Chocolate Rye 0.5 kg 9.1% 20 % 650
Sum 5.5 kg

Hops

32 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 50 g 50 min 5.8 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M12 Voss Kveik Ale Dry 11.5 g Mangovers Jack

Extras

Type Name Amount Use for Time
Fining Mech Irlandzki 5 g Boil 20 min

Notes

  • Fermentacja:
    Burzliwa (7-8 dni w 18-20 st. C)
    Cicha (7 dni w 18-20 st. C)

    Butelkowanie:
    Syrop cukrowy (75 g cukru brązowego w 300 ml wody)

    Dojrzewanie piwa:
    3 tygodnie w temperaturze 16-18 st. C
    Feb 16, 2017, 5:56 PM

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