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Oatmeal Stout

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Batch size

  • 10.6 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 14.1 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 6.15 liter(s) / kg
    Liquor-to-grist ratio
  • 18.1 liter(s)
    Mash size
  • 21.1 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
72 C 30 min
77 C 1 min

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Fermentables

13.6 BLG
5.6% ABV
32.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.1 kg 71.2% 80 % 6
Grain Płatki owsiane 0.3 kg 10.2% 85 % 3
Grain Weyermann Jęczmień palony 0.15 kg 5.1% 65 % 1150
Grain Pszeniczny 0.15 kg 5.1% 85 % 4
Grain Weyermann Carafa III Specjal 0.15 kg 5.1% 70 % 1024
Grain Viking Caramel Sweet 0.1 kg 3.4% 75 % 62
Sum 2.95 kg

Hops

34 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
First Wort Iunga Polish Hops 15 g 75 min 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Lallemand

Notes

  • chłodzenie na dworze
    Dec 29, 2019, 12:01 AM

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