PL | EN

  1. Dashboard
  2. Public recipes
  3. LEM| Oatmeal Stout (by Piwny Kraft)

LEM| Oatmeal Stout (by Piwny K...

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 9.2 %/h
    Evaporation rate
  • 24 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.1 liter(s)
    Mash size
  • 20.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 50 min
67 C 10 min
72 C 10 min
76 C 0 min

  • Brewlog is empty

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

14 BLG
5.8% ABV
28.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.4 kg 67.3% 80 % 5
Grain Caraaroma 0.3 kg 5.9% 78 % 400
Grain Fawcett - Chocolate 0.2 kg 4% 71 % 1200
Grain Fawcett - Brown 0.15 kg 3% 72 % 180
Grain Jęczmień palony 0.1 kg 2% 55 % 985
Grain Płatki owsiane 0.6 kg 11.9% 85 % 3
Grain Płatki jęczmienne błyskawiczne 0.3 kg 5.9% 85 % 3
Sum 5.05 kg

Hops

24 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Endeavour 30 g 45 min 7.5 %
Boil English Golding 15 g 5 min 4.8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Fermentis

Notes

  • Zacieranie w 15L w temperaturze 67C - 60 min.
    Słody palone i czekoladowe dodajemy na ostatnie 10 min zacierania.
    Zacieranie 72C - 10 min.
    Mashout - 76C
    Filtracja i wysładzanie do 23-24L.
    Gotowanie 1h.
    Fermentacja 17-19C (10 dni burzliwa, 10 dni cicha)
    Nov 8, 2019, 9:09 PM

Discussion