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OATMEAL STOUT

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 31.6 liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 73 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
67 C 30 min
75 C 10 min

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Fermentables

13.3 BLG
26.6 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 4 kg 63.5% 80 % 7
Grain Briess - Wheat Malt, White 1 kg 15.9% 85 % 5
Grain Strzegom Karmel 30 0.2 kg 3.2% 75 % 30
Grain Oats, Flaked 0.8 kg 12.7% 80 % 2
Grain Carafa III 0.2 kg 3.2% 70 % 1034
Grain Jęczmień palony 0.1 kg 1.6% 55 % 985
Sum 6.3 kg

Hops

33 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil IUNGA 15 g 40 min 10.8 %
Boil IUNGA 15 g 30 min 10.8 %
Boil IUNGA 15 g 15 min 10.8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 700 ml ---

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