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Oatmeal Stout v2

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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
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

12.4 BLG
5% ABV
27 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.7 kg 48.4% 81 % 4
Grain Monachijski 0.68 kg 12.2% 80 % 16
Grain Oats, Malted 0.5 kg 9% 70 % 2
Grain Simpsons - Maris Otter 0.45 kg 8.1% 81 % 6
Grain Weyermann - Chocolate Rye 0.35 kg 6.3% 20 % 650
Grain Simpsons - Golden Naked Oats 0.25 kg 4.5% 73 % 20
Grain Amber Malt 0.25 kg 4.5% 75 % 43
Grain Crystal Extra Dark 0.2 kg 3.6% 75 % 400
Grain Weyermann - Dehusked Carafa II 0.2 kg 3.6% 70 % 837
Sum 5.58 kg

Hops

30 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 11.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1272 American Ale II Ale Slant 150 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent CaCl2 5 g Mash 60 min
Water Agent Lactic Acid 5 g Mash 60 min
Fining Whirlfloc-T 2.5 g Boil 10 min

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