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Oatmeal Lactose Stout

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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
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 30 min
72 C 30 min
78 C 1 min

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Fermentables

17.3 BLG
7.4% ABV
41.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 28.6% 80 % 5
Grain Pilzneński 2 kg 28.6% 81 % 4
Grain Biscuit Malt 1 kg 14.3% 79 % 45
Grain Carafa III 0.4 kg 5.7% 70 % 1034
Grain Fawcett - Pszeniczny Czekoladowy 0.4 kg 5.7% 73 % 1001
Grain Strzegom Karmel 150 0.3 kg 4.3% 75 % 150
Grain Płatki owsiane 0.4 kg 5.7% 60 % 3
Sugar Milk Sugar (Lactose) 0.5 kg 7.1% 76.1 % 0
Sum 7 kg

Hops

27 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Cardinal 30 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
FM13 Irlandzkie Ciemności Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor kawa 35 g Secondary 7 day(s)
Flavor whisky 50 g Secondary 7 day(s)
Flavor wanilia 20 g Secondary 7 day(s)

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