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Oatmeal Stout 2.0

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 25 %/h
    Evaporation rate
  • 15.1 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 13.4 liter(s)
    Mash size
  • 16.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 480 min
72 C 180 min
78 C 5 min

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Fermentables

13.6 BLG
5.6% ABV
43 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.2 kg 35.8% 80 % 5
Grain Strzegom Monachijski typ I 0.5 kg 14.9% 79 % 16
Grain Płatki owsiane 0.8 kg 23.9% 60 % 3
Grain Abbey Castle 0.25 kg 7.5% 80 % 45
Grain Carafa III 0.25 kg 7.5% 70 % 1034
Grain Jęczmień palony 0.15 kg 4.5% 55 % 985
Grain Strzegom Czekoladowy jasny 0.2 kg 6% 68 % 400
Sum 3.35 kg

Hops

29 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum'21 PL 15 g 45 min 10.6 %

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Slant 150 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Łuska ryżowa 100 g Mash 600 min
Water Agent Chlorek wapnia 4 g Mash 600 min
Water Agent Kreda 4 g Mash 600 min
Water Agent Kwas fosforowy 2 g Mash 20 min
Do wysładzania.

Notes

  • Zacieranie w 66. Po godzinie podgrzane do 66 i zostawione na noc. Rano podgrzane do 72 i zostawione na 2h.

    Do wysładzania dodatek jednego dużego buraka i 300ml soku z buraka.
    Feb 23, 2023, 4:58 PM

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