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#10 Oatmeal APA 3

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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
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.7 liter(s)
    Mash size
  • 27.9 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 10 min

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Fermentables

12.4 BLG
4.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 64.5% 80 % 5
Grain Strzegom Monachijski typ I 0.5 kg 8.1% 79 % 16
Grain Oats, Flaked 0.5 kg 8.1% 80 % 2
Grain Oats, Malted 1.1 kg 17.7% 80 % 2
Grain Weyermann - Carapils 0.1 kg 1.6% 78 % 4
Sum 6.2 kg

Hops

41 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 25 g 53 min 13.2 %
Boil Citra 25 g 15 min 12 %
Dry Hop Mosaic 25 g 3 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Ale Ale Liquid 1000 ml Wyeast Labs
starter

Extras

Type Name Amount Use for Time
Fining whirflock 5 g Boil 10 min

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