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Owsiany Milk Stout

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Batch size

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

Mash information

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

Steps

Temp Time
51 C 20 min
67 C 60 min
72 C 20 min
78 C 5 min

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Fermentables

15.2 BLG
37.2 SRM
Type Name Amount Yield EBC
Grain Viking melanoidynowy 0.5 kg 6.7% 75 % 60
Grain Strzegom Monachijski typ I 4 kg 53.7% 79 % 16
Grain Strzegom Czekoladowy ciemny 0.5 kg 6.7% 68 % 1200
Grain Strzegom Karmel 600 0.25 kg 3.4% 68 % 600
Grain Słód owsiany Fawcett 0.3 kg 4% 61 % 5
Grain Acid Malt 0.1 kg 1.3% 58.7 % 6
Grain Viking Pale Ale malt colorado 1 kg 13.4% 80 % 5
Sugar Milk Sugar (Lactose) 0.7 kg 9.4% 76.1 % 0
Grain Jęczmień palony 0.1 kg 1.3% 55 % 985
Sum 7.45 kg

Hops

16 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 30 min 10 %
Aroma (end of boil) Golding 30 g 5 min 5 %
Aroma (end of boil) Huell Melon 30 g 5 min 7.5 %

Yeasts

Name Type Form Amount Laboratory
yeast bay Ale Dry 11 g Mangrove Jack's

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