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Czeko-koko-stout owsiany

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 18 %/h
    Evaporation rate
  • 32.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 70 min
78 C 5 min

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Fermentables

11.7 BLG
4.7% ABV
21.4 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3 kg 55.6% 80 % 7
Grain Oats, Flaked 1 kg 18.5% 80 % 2
Grain Biscuit Malt 0.3 kg 5.6% 79 % 45
Grain Strzegom Karmel 600 0.5 kg 9.3% 68 % 601
Adjunct Carafa II special 0.1 kg 1.9% 10 % 812
Grain Pszeniczny 0.5 kg 9.3% 85 % 4
Sum 5.4 kg

Hops

12 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 25 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
WLP099 - Super High Gravity Ale Yeast Ale Liquid 35 ml White Labs

Extras

Type Name Amount Use for Time
Flavor Laktoza 500 g Boil 5 min

Notes

  • Carafa dodana na masch out.
    Płatki owsiane opiec na blasze w kuchence z termoobiegiem 150 stopni przez godzinę.
    Podzielić na cichą na pół i do jednej części dodać opiekanych wiórek kokosowych 200g 150 stopni z termoobiegiem przez godzinę, a do drugiej bób tonka 5 gram.
    Zatopić w piwie dodatki na cichą. Fermentować 7 dni
    Aug 23, 2020, 3:32 PM

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