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Chocolate Oatmeal Milk Stout

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.4 liter(s)
    Mash size
  • 19.8 liter(s)
    Total mash volume

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Fermentables

14 BLG
5.8% ABV
26.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 50.8% 80 % 5
Grain Słód owsiany Fawcett 0.4 kg 6.8% 61 % 5
Adjunct Płatki owsiane 1 kg 16.9% 85 % 3
Grain Weyermann - Chocolate Wheat 0.25 kg 4.2% 74 % 788
Grain Weyermann - Chocolate Rye 0.25 kg 4.2% 20 % 493
Grain Fawcett - Pale Chocolate 0.25 kg 4.2% 71 % 600
Sugar Milk Sugar (Lactose) 0.5 kg 8.5% 76.1 % 0
Grain Special B Malt 0.25 kg 4.2% 65.2 % 315
Sum 5.9 kg

Hops

26 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 60 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM52 Amerykański Sen Ale Slant 150 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining mech irlandzki 5 g Boil 5 min
Flavor Prażone ziarna kakaowca 150 g Secondary 10 day(s)
Water Agent Kwas mlekowy 3 g Boil 60 min

Notes

  • Rozdzielone na 2 warki. 12l. solo i 12l. z 150g uprażonych ziaren kakaowca na 7 ostatnich dni.
    Zacieranie 65°C
    Fermentacja 16-18°C
    Dec 19, 2019, 10:05 PM

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