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oatmeal alee

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Batch size

  • 39 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 11 %/h
    Evaporation rate
  • 56.7 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 26.6 liter(s)
    Mash size
  • 34.6 liter(s)
    Total mash volume

Steps

Temp Time
68 C 65 min

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Fermentables

10.5 BLG
4.2% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 6.2 kg 77% 81 % 6
Grain Oats, Malted 0.685 kg 8.5% 80 % 2
Grain Briess - Wheat Malt, White 0.41 kg 5.1% 85 % 5
Grain Briess - Victory Malt 0.17 kg 2.1% 75 % 55
Grain Aromatic Malt 0.08 kg 1% 78 % 51
Grain Vienna Malt 0.51 kg 6.3% 78 % 8
Sum 8.055 kg

Hops

28 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 30 g 60 min 11 %
Boil Amarillo 30 g 15 min 9.5 %
Aroma (end of boil) Amarillo 30 g 5 min 9.5 %
Whirlpool Amarillo 100 g 0 min 9.5 %
Dry Hop Amarillo 150 g 2 day(s) 9.5 %
Dry Hop Amarillo 150 g 3 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 25 g Danstar

Extras

Type Name Amount Use for Time
Fining protofloc 5 g Boil 15 min

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