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OATMEAL 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
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 26.6 liter(s)
    Mash size
  • 34.2 liter(s)
    Total mash volume

Steps

Temp Time
65 C 20 min
72 C 40 min
78 C 1 min

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Fermentables

15.9 BLG
6.7% ABV
35.9 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4.5 kg 59.2% 82 % 4
Grain Oats, Flaked 1 kg 13.2% 80 % 2
Grain Słód owsiany Fawcett 1 kg 13.2% 61 % 5
Grain Weyermann - Carafa II Special 0.5 kg 6.6% 70 % 837
Grain Weyermann - Chocolate Wheat 0.25 kg 3.3% 74 % 788
Grain Castle Cafe 0.25 kg 3.3% 75.5 % 480
Grain Jęczmień palony 0.1 kg 1.3% 55 % 985
Sum 7.6 kg

Hops

23 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Fermentum Mobile Hazy Ale 2344 Ale Slant 150 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlfloct 1 g Boil 10 min
Water Agent Kreda Piwowarska 2 g Mash 60 min

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