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Partia angielska - Oatmeal Sto...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 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
  • 17.1 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 10 min

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Fermentables

13.3 BLG
5.5% ABV
30.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 70.2% 80 % 5
Grain Oats, Flaked 0.7 kg 12.3% 80 % 2
Grain Roasted Barley 0.4 kg 7% 55 % 591
Grain orkiszowy czekoladowy 0.3 kg 5.3% 50 % 600
Grain Castle Cafe 0.2 kg 3.5% 75.5 % 480
Grain Weyermann - Chocolate Rye 0.1 kg 1.8% 20 % 493
Sum 5.7 kg

Hops

26 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 35 min 10 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1318 London Ale III Ale Slant 200 ml Wyeast Labs

Notes

  • fermentacja 18stopni
    Sep 25, 2023, 12:27 PM

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