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Oatmeal Rye Stout

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 45 min

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Fermentables

14 BLG
5.8% ABV
32 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 57.1% 81 % 4
Grain Viking Munich Malt 1 kg 14.3% 78 % 18
Grain Oats, Flaked 0.5 kg 7.1% 80 % 2
Grain Briess - Rye Malt 0.3 kg 4.3% 80 % 7
Grain Fawcett - Crystal 0.3 kg 4.3% 70 % 160
Grain Weyermann - Chocolate Rye 0.5 kg 7.1% 20 % 493
po próbie jodowej
Grain Jęczmień palony 0.4 kg 5.7% 55 % 985
po próbie jodowej
Sum 7 kg

Hops

22 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Bramling 40 g 50 min 6 %
Aroma (end of boil) Bramling 10 g 5 min 6 %

Yeasts

Name Type Form Amount Laboratory
Safale BE-134 Ale Dry 11.5 g Fermentis

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