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Oatmeal WeiznenStout

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  • 13.3
    Gravity BLG
  • 16
    IBU
  • 5.5 %
    ABV
  • 25.8
    SRM
  • All Grain
    Type
  • ---
    Style
  • johny233
    Brewer
  • Oatmeal Stout
    Base recipe
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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

13.3 BLG
5.5% ABV
25.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.75 kg 63.5% 80 % 5
Grain Płatki owsiane 0.4 kg 14.5% 85 % 3
Grain Munich Malt 0.225 kg 8.2% 80 % 18
Grain Caramel/Crystal Malt - 40L 0.11 kg 4% 74 % 79
Grain Carafa III 0.09 kg 3.3% 70 % 1034
Grain Weyermann - Chocolate Rye 0.09 kg 3.3% 20 % 493
Grain Weyermann - Chocolate Wheat 0.09 kg 3.3% 74 % 788
Sum 2.755 kg

Hops

16 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 7 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 75 ml Fermentum Mobile

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