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Oatmeal stout

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 1 liter(s) / kg
    Liquor-to-grist ratio
  • 5 liter(s)
    Mash size
  • 10 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min

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Fermentables

11.2 BLG
4.5% ABV
39.5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3 kg 60% 85 % 7
Grain Oats, Flaked 0.4 kg 8% 80 % 2
Grain Weyermann - Abbey Malt 0.2 kg 4% 75 % 45
Grain Weyermann - Carared 0.4 kg 8% 75 % 45
Grain Weyermann - Caraamber 0.2 kg 4% 75 % 65
Grain Weyermann - Carafa III 0.2 kg 4% 70 % 1024
Grain Weyermann - Roasted Barley 0.4 kg 8% 55 % 1200
Grain Weyermann - Chocolate Wheat 0.2 kg 4% 74 % 788
Sum 5 kg

Hops

32 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Cascade 50 g 60 min 5.8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Water Agent Campden tablet 1 g Boil 60 min
Spice Whirlfloc tablet 1 g Boil 60 min
Other Yeast nutrient 1 g Boil 15 min

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