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INKA Magnum- Oatmeal Stout

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 30 min
72 C 30 min
72 C 5 min
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Fermentables

13.8 BLG
5.7% ABV
21.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 62.5% 80 % 5
Grain Strzegom Monachijski typ I 1 kg 15.6% 79 % 16
Grain Strzegom Karmel 150 0.2 kg 3.1% 75 % 150
Grain Briess - Chocolate Malt 0.2 kg 3.1% 60 % 690
po 85 min zacierania, na ostatnie 5min
Grain Płatki owsiane 0.8 kg 12.5% 85 % 3
Grain Jęczmień palony 0.2 kg 3.1% 55 % 985
po 85 min zacierania, na ostatnie 5min
Sum 6.4 kg

Hops

31 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 36 g 60 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 2190.48 ml dom

Notes

  • Mashout 
    - Palony jęczmień: 0,15 kg, (możesz drobniej ześrutować i zalać wcześniej goraca wodą) lub dodać na 5min zacierania
    Ostatnio w Dry Stoucie użyłem 30g. Challangera
    http://blog.homebrewing.pl/kiedy-dodawac-ciemne-slody/
    Feb 20, 2019, 12:59 PM

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