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Oak Aged Imperial Stout

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 18.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.2
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 90 min

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Fermentables

24.2 BLG
11.2% ABV
40.9 SRM
Type Name Amount Yield EBC
Grain Maris Otter Pale Ale Malt 5.3 kg 73.6% 81 % 6
Grain Oats, Malted 1 kg 13.9% 80 % 6
Grain BlackSwaen Coffee Light Wheat 0.4 kg 5.6% 78 % 400
Grain Chocolate malt 0.4 kg 5.6% 71 % 900
Grain Weyermann - Chocolate Wheat 0.1 kg 1.4% 74 % 900
Sum 7.2 kg

Hops

68 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 40 g 60 min 17.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 35 g Fermentis

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