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American Rye Oats Stout #2

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 17.5 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.5 liter(s)
    Mash size
  • 14 liter(s)
    Total mash volume

Steps

Temp Time
66 C 75 min
75 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
53.9 SRM
Type Name Amount Yield EBC
Grain Pale Ale 1.5 kg 42.9% 74.84 % 13
Grain Viking Rye Malt 1 kg 28.6% 81 % 17
Grain Oats, Flaked 0.5 kg 14.3% 80 % 4
Grain Chocolate Wheat (Weyermann) 0.25 kg 7.1% 75.74 % 2180
Grain Roasted Barley 0.15 kg 4.3% 55 % 1576
Grain Viking Caramel 600 0.1 kg 2.9% 68 % 1600
Sum 3.5 kg

Hops

55 IBU

Bitterness ratio 1.12 Very bitter

Use for Name Amount Time Alpha acid
Boil Green Bullet 15 g 30 min 12.2 %
Boil Mosaic (HBC 369) 20 g 15 min 13.2 %
Boil Ahtanum 25 g 10 min 6 %
Boil Ahtanum 25 g 5 min 6 %

Extras

Type Name Amount Use for Time
Water Agent Chlorek Wapnia 8.9 g Mash 60 min
Water Agent Sól 3.66 g Mash 60 min
Water Agent Siarczan Magnezu (MgSO4) 1.83 g Mash 60 min
Water Agent Gips (Calcium Sulfate) 1.67 g Mash 60 min
Water Agent Kreda 1.61 g Mash 60 min

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