PL | EN
#15 Oatmeal chocolate stout
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15.6Gravity BLG
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46IBU
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---ABV
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40SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/f7e03b08015c503e1ecb5455d72aab33.png)
Batch size
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22 liter(s)Expected quantity of finished beer
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60 minBoil time
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20 %/hEvaporation rate
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33 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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10 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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19.4 liter(s)Mash size
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25 liter(s)Total mash volume
Steps
Temp | Time |
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67 C | 60 min |
78 C | 10 min |
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Brewlog is empty
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#18 OATMEAL RYE CHOCOLATE STOUT
Romanos created 3047 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 2 kg 28.8% | 80 % | 4 |
Grain | Strzegom Pale Ale | 2 kg 28.8% | 79 % | 6 |
Grain | Strzegom Czekoladowy 1200 | 0.6 kg 8.6% | 68 % | 1202 |
Grain | Strzegom Karmel 300 | 0.5 kg 7.2% | 70 % | 299 |
Grain | Strzegom Barwiący | 0.1 kg 1.4% | 68 % | 1300 |
Adjunct | Oats, Flaked | 1 kg 14.4% | 80 % | 2 |
Grain | Strzegom Czekoladowy jasny | 0.1 kg 1.4% | 68 % | 400 |
Grain | Weyermann - Abbey Malt | 0.25 kg 3.6% | 50 % | 45 |
Adjunct | Briess - Rye Flakes | 0.4 kg 5.8% | 71 % | 6 |
Sum | 6.95 kg |
Hops
Bitterness ratio 0.66 Bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Marynka | 50 g | 60 min | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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s 04 | Ale | Dry | 12 g | --- |