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oatmeal stout

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 15.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.7 liter(s)
    Mash size
  • 14.3 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
72 C 20 min
76 C 0 min

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Fermentables

14.3 BLG
5.9% ABV
45.7 SRM
Type Name Amount Yield EBC
Grain Maris Otter 1.8 kg 50.3% 83 % 6
Grain Płatki owsiane 0.7 kg 19.6% 60 % 3
Grain Pszeniczny 0.3 kg 8.4% 85 % 4
Grain Fawcett - Dark Crystal 0.2 kg 5.6% 71 % 300
Grain Brown Malt (British Chocolate) 0.15 kg 4.2% 70 % 200
Grain Fawcett - Pszeniczny Czekoladowy 0.2 kg 5.6% 73 % 1200
Grain Czekoladowy crisp 0.15 kg 4.2% 60 % 1000
Grain Jęczmień palony 0.08 kg 2.2% 55 % 1200
Sum 3.58 kg

Hops

36 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 18 g 75 min 10.4 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Notes

  • Wszystkie słody wrzucone od początku zacierania oprócz jęczmień palony(namoczony w zimniej wodzie na koniec przerwy 72 stopnie).
    Apr 18, 2025, 1:30 PM

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