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Owsiany Stout #1 - Browar na W...

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.9 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
69 C 45 min
72 C 15 min
78 C 10 min
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Fermentables

13.8 BLG
5.7% ABV
48.9 SRM
Type Name Amount Yield EBC
Grain pale ale (Mariss Otter) Fawcett 2 kg 34.5% 80 % 8
Grain wiedeński Viking Malt 1 kg 17.2% 79 % 9
Grain brown Fawcett 0.5 kg 8.6% 72 % 200
Grain Red Crystal Fawcett 0.5 kg 8.6% 70 % 400
Grain Caffe Castle Malting 0.5 kg 8.6% 75.5 % 500
Grain Carafa® III Malt Weyermann® 0.3 kg 5.2% 65 % 1400
Grain żytni czekoladowy Weyermann® 0.2 kg 3.4% 65 % 800
Grain płatki owsiane pełnoziarniste błyskawiczne 0.8 kg 13.8% 70 % 3
Sum 5.8 kg

Hops

32 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
First Wort Iunga (Polishhops) - granulat 25 g 100 min 10 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Slant 400 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Kreda 15 g Mash 70 min
Water Agent chlorek wapnia 4 g Mash 70 min
Water Agent gips 1 g Mash 70 min
Water Agent Kwas fosforowy 75% (zacier) 5 g Mash 70 min
Water Agent Kwas fosforowy 75% (wysładzanie) 2 g Mash 70 min
Fining Mech irlandzki 2 g Boil 15 min

Notes

  • https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=MBLXBVT
    Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
    113.9 0.0 131.0 69.8 41.7 240.648
    Mash pH *: 5.40
    SO42-/Cl- ratio: 0.6 Very Malty
    Feb 26, 2020, 2:58 PM

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