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Stout owsiano-żytni eksperymen...

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

12.4 BLG
5% ABV
39.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3.5 kg 56.5% 82 % 4
Grain Oats, Flaked 0.5 kg 8.1% 80 % 2
Grain Rye, Flaked 0.5 kg 8.1% 78.3 % 4
Grain Roasted Barley 0.2 kg 3.2% 55 % 591
Sugar Candi Sugar, Dark 1 kg 16.1% 78.3 % 542
Grain Briess - Dark Chocolate Malt 0.5 kg 8.1% 60 % 827
Sum 6.2 kg

Hops

18 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Sybilla 20 g 60 min 6.9 %
Boil Sybilla 10 g 30 min 6.9 %
Aroma (end of boil) Sybilla 10 g 5 min 6.9 %

Yeasts

Name Type Form Amount Laboratory
Fermoale Ale Dry 12 g AEB Group

Extras

Type Name Amount Use for Time
Other Zrębki dębowe opiekane 60 g Secondary 30 day(s)

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