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20. OATMEAL STOUT

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9.4 liter(s)
    Mash size
  • 12.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 80 min
77 C 10 min

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Fermentables

15.4 BLG
6.5% ABV
33.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.2 kg 38.1% 80 % 5
Grain Pilzneński 0.6 kg 19% 81 % 4
Grain Płatki owsiane 0.5 kg 15.9% 85 % 3
Grain Pszeniczny 0.4 kg 12.7% 85 % 4
Grain Caraaroma 0.25 kg 7.9% 78 % 400
Grain Carafa III 0.2 kg 6.3% 70 % 1300
Sum 3.15 kg

Hops

34 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 60 min 13.5 %
Boil Magnum 5 g 30 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

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