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Coffee Oatmeal Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 120 min

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Fermentables

14.7 BLG
6.1% ABV
26.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 67.8% 81 % 4
Grain Caraaroma 0.4 kg 6.8% 78 % 400
Grain Caraamber 0.25 kg 4.2% 75 % 70
Grain Płatki owsiane 1 kg 16.9% 85 % 3
Grain Jęczmień palony 0.25 kg 4.2% 55 % 1150
Sum 5.9 kg

Hops

30 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 30 g 45 min 7 %
Aroma (end of boil) East Kent Goldings 30 g 10 min 5.1 %
Aroma (end of boil) Fuggles 30 g 10 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 23 g Safale

Extras

Type Name Amount Use for Time
Flavor Ziarno kawy 25 g Boil 10 min
Fining Whirfloc 1.25 g Boil 10 min
Flavor Cukier kandyzowany (własny) 500 g Boil 60 min

Notes

  • Receptura na bazie Stoutu Owsianego Andrzeja Smyka -> https://www.wiki.piwo.org/Stout_Owsiany,_Andrzej_Smyk_(anteks)
    Jan 1, 2018, 2:19 PM

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