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Rye Oatmeal Coffee Milk Stout

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min
78 C 5 min

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Fermentables

16.4 BLG
36 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 61.1% 80 % 5
Grain Strzegom Karmel 150 0.3 kg 4.6% 75 % 150
Sugar Milk Sugar (Lactose) 0.25 kg 3.8% 76.1 % 0
Grain Weyermann - Carafa II 0.3 kg 4.6% 70 % 1150
Grain Oats, Malted 0.5 kg 7.6% 80 % 2
Grain Rye Malt 0.5 kg 7.6% 63 % 10
Grain Simpsons - Coffee Malt 0.1 kg 1.5% 74 % 296
Grain Carahell 0.2 kg 3.1% 77 % 26
Grain Oats, Flaked 0.4 kg 6.1% 80 % 2
Sum 6.55 kg

Hops

35 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Pacific Gem 25 g 60 min 14.2 %

Yeasts

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

Extras

Type Name Amount Use for Time
Spice Kawa 100 g Secondary 5 day(s)

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