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STOUT Owsiany

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.3 liter(s)
    Mash size
  • 27.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min
76 C 5 min

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Fermentables

15.7 BLG
6.6% ABV
33.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.5 kg 57.4% 85 % 7
Grain Toasted Malted Oats 1 kg 16.4% 80 % 8
Grain Weyermann - Light Munich Malt 0.6 kg 9.8% 82 % 14
Grain Strzegom Czekoladowy jasny 0.3 kg 4.9% 68 % 400
Grain Weyermann - Dehusked Carafa III 0.4 kg 6.6% 70 % 1300
Grain CRISP - Crystal Extra Light 0.3 kg 4.9% 74 % 120
Sum 6.1 kg

Hops

34 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Admiral 30 g 60 min 12.1 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 300 ml ---

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