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Rye Oatmeal Coffee Milk Stout

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 6 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 22.8 liter(s)
    Mash size
  • 30.4 liter(s)
    Total mash volume

Steps

Temp Time
72 C 60 min
78 C 10 min

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Fermentables

17.1 BLG
7.3% ABV
36.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 36.6% 80 % 5
Grain Oats, Malted 1 kg 12.2% 80 % 2
Grain Rye, Flaked 0.9 kg 11% 78.3 % 4
Grain Oats, Flaked 0.8 kg 9.8% 80 % 2
Sugar Milk Sugar (Lactose) 0.6 kg 7.3% 76.1 % 0
Grain Rye Malt 0.5 kg 6.1% 63 % 10
Grain Colorado Honig Malt 0.5 kg 6.1% 80 % 7
Grain Brown Malt (British Chocolate) 0.3 kg 3.7% 70 % 200
Grain Carafa II 0.3 kg 3.7% 55 % 1150
Grain Weyermann - Dehusked Carafa III 0.3 kg 3.7% 55 % 1400
Sum 8.2 kg

Hops

32 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 35 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Slant 200 ml Safale

Extras

Type Name Amount Use for Time
Spice Kawa 200 g Secondary 5 day(s)
Water Agent NaCl 3 g Mash 60 min
Water Agent CaCl2 4 g Mash 60 min
Fining Whirlfloc 2.5 g Boil 10 min
Water Agent Kwas Mlekowy 15 g Mash 60 min

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