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Oatmeal IPA

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 27.1 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.9 liter(s)
    Mash size
  • 29.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
78 C 10 min

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Fermentables

15.9 BLG
6.7% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 68.5% 80 % 5
Grain Oats, Flaked 1.4 kg 19.2% 80 % 2
Grain Wheat, Flaked 0.8 kg 11% 77 % 4
Grain Acid Malt 0.1 kg 1.4% 58.7 % 6
Sum 7.3 kg

Hops

88 IBU

Bitterness ratio 1.35 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 40 g 60 min 11 %
Boil Simcoe 20 g 20 min 13.1 %
Boil Centennial 20 g 20 min 9.4 %
Boil Mosaic 20 g 20 min 12 %
Boil Citra 20 g 20 min 13.5 %
Boil Mosaic 25 g 0 min 12 %
Boil Citra 25 g 0 min 13.5 %
Whirlpool Mosaic 25 g 20 min 10 %
Whirlpool Centennial 25 g 20 min 9.4 %
Dry Hop Centennial 50 g 5 day(s) 9.4 %
Dry Hop Citra 25 g 5 day(s) 12 %
Dry Hop Simcoe 25 g 5 day(s) 12.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 150 ml Danstar

Extras

Type Name Amount Use for Time
Water Agent Gips 4 g Mash 60 min
Fining Whirlfloc 2.5 g Boil 10 min

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