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#9: OATMEALEK

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 74 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.9 liter(s)
    Mash size
  • 10.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 15 min

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Fermentables

11.7 BLG
4.7% ABV
26.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.6 kg 66.7% 80 % 5
Grain Płatki owsiane 0.4 kg 16.7% 85 % 3
Grain Fawcett - Pale Chocolate 0.1 kg 4.2% 71 % 600
Grain Strzegom Czekoladowy 400 0.1 kg 4.2% 68 % 400
Grain Jęczmień palony 0.1 kg 4.2% 55 % 985
Grain Fawcett - Dark Crystal 0.1 kg 4.2% 71 % 300
Sum 2.4 kg

Hops

30 IBU

Bitterness ratio 0.64 Bitter

Use for Name Amount Time Alpha acid
Boil Fuggles 20 g 60 min 6.1 %
Aroma (end of boil) Fuggles 5 g 10 min 6.1 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 5 g Safale

Notes

  • Z przepisu Browaru Gdynia - słody ciemne dodane po godzinie zacierania, fermentowane od 17 do 21 stopni, zabutelkowane po 8 dniach burzliwej 19 butelek z 45g glukozy.
    Nov 1, 2017, 10:59 AM

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