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#024 Oatmeal Stout

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 11 %/h
    Evaporation rate
  • 30.1 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 79 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.4 liter(s)
    Mash size
  • 25.9 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min
78 C 10 min

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Fermentables

14 BLG
5.8% ABV
29.8 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 4 kg 61.8% 81 % 6
Grain Simpsons - Oats, Malted 0.25 kg 3.9% 80 % 2
Grain Płatki owsiane 1.2 kg 18.5% 85 % 3
Grain Weyermann - Carawheat 0.15 kg 2.3% 77 % 97
Grain Fawcett - Crystal 0.15 kg 2.3% 70 % 160
Grain Weyermann - Chocolate Wheat 0.58 kg 9% 50 % 788
Grain Weyermann - Chocolate Rye 0.04 kg 0.6% 20 % 493
Grain Weyermann - Roasted Barley 0.1 kg 1.5% 55 % 1300
Sum 6.47 kg

Hops

24 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 25 g 60 min 7 %
Boil Hallertau Spalt Select 25 g 30 min 3.4 %
Boil East Kent Goldings 20 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1318 London Ale III Ale Slant 400 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining whirfloc T 1.25 g Boil 10 min

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