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Coffee oatmeal Milk Stout

1

Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 20.7 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.85 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 21.4 liter(s)
    Total mash volume

Steps

Temp Time
65 C 90 min
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Fermentables

15.7 BLG
6.6% ABV
41.3 SRM

Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 49.6% 80 % 5
Grain Słód owsiany 1 kg 16.5% 61 % 5
Grain Oats, Flaked 0.4 kg 6.6% 80 % 2
Grain Viking Wheat Malt 0.25 kg 4.1% 83 % 5
Grain Weyermann - Dehusked Carafa III 0.3 kg 5% 70 % 1024
Grain pszeniczny czekoladowy weyermann 0.3 kg 5% 65 % 1100
Grain Special B Malt 0.3 kg 5% 65.2 % 315
caramunich
Sugar Milk Sugar (Lactose) 0.5 kg 8.3% 76.1 % 0
Sum 6.05 kg

Hops

38 IBU

Bitterness ratio 0.59 Bitter


Use for Name Amount Time Alpha acid
Boil Marynka 40 g 60 min 8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-33 Ale Dry 11.5 g Fermentis
S-04

Extras

Type Name Amount Use for Time
Flavor Kawa 150 g Boil 5 min
Water Agent Węglan wapnia 3 g Mash 60 min
Water Agent Chlorek wapnia 2 g Mash 60 min