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oatmeal

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Batch size

  • 20.8 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.1 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 23.4 liter(s)
    Mash size
  • 29.2 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min

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Fermentables

13.6 BLG
5.6% ABV
30.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.26 kg 72.9% 80 % 5
Grain Płatki owsiane 0.45 kg 7.7% 60 % 3
Grain Chocolate Malt (UK) 0.34 kg 5.8% 73 % 887
Grain Briess - Victory Malt 0.34 kg 5.8% 75 % 55
Grain Caramel/Crystal Malt - 120L 0.227 kg 3.9% 72 % 236
Grain Jęczmień palony 0.227 kg 3.9% 55 % 985
Sum 5.844 kg

Hops

29 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Kent Goldings 51 g 60 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Fermentis

Notes

  • Dla orzechowych/ciasteczkowych nut w piwie można podprażyć płatki owsiane w piekarniku ustawionym na 149C do momentu zarumienienia się płatków.
    Drożdże płynne: WLP002 English ale, Wyeast 1968 London ESB - 2 saszetki lub starter.
    Fermentacja w 20C.
    Nagazowanie 2-2.5.
    Jan 9, 2024, 11:10 PM

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