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STOUT OWSIANY

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.3 liter(s)
    Mash size
  • 27 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min
72 C 15 min
78 C 15 min

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Fermentables

16.4 BLG
6.9% ABV
34.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 29.6% 80 % 5
Grain Strzegom Monachijski typ II 2.5 kg 37% 79 % 22
Grain Strzegom Karmel 30 0.25 kg 3.7% 75 % 30
Grain Barwiący 0.15 kg 2.2% 55 % 985
Grain Jęczmień palony 0.1 kg 1.5% 55 % 985
Grain Strzegom Czekoladowy ciemny 0.15 kg 2.2% 68 % 1200
Grain Płatki owsiane 0.4 kg 5.9% 85 % 3
Grain Strzegom pszenica prażona 0.2 kg 3% 70 % 1000
Grain cookie 1 kg 14.8% --- % ---
Sum 6.75 kg

Hops

26 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Fuggles 40 g 60 min 4.5 %
Boil saaz 50 g 20 min 3 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Pure Ale Yeast 7 Ale Dry 11.5 g ---

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