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15#OATY PASTRY STOUT

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 23.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4.16 liter(s) / kg
    Liquor-to-grist ratio
  • 25 liter(s)
    Mash size
  • 31 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 1 min

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Fermentables

16.4 BLG
6.9% ABV
38.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 44.8% 80 % 5
Grain Strzegom Karmel 600 0.5 kg 7.5% 68 % 601
Grain Viking Czekoladowy ciemny 0.5 kg 7.5% 67 % 900
Grain Słód owsiany Fawcett 1 kg 14.9% 61 % 5
Grain Strzegom Monachijski typ II 1 kg 14.9% 79 % 22
Sugar Milk Sugar (Lactose) 0.7 kg 10.4% 76.1 % 0
Sum 6.7 kg

Hops

1 IBU

Bitterness ratio 0.01 Sweet

Use for Name Amount Time Alpha acid
Boil Sabro 11 g 1 min 15 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 22 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Płatki kokosowe 1000 g Secondary 5 day(s)
Flavor Ziarno kakaowca 250 g Secondary 5 day(s)

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