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Oatmeal stout

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 27.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20.1 liter(s)
    Mash size
  • 25.9 liter(s)
    Total mash volume

Steps

Temp Time
66 C 75 min
76 C 5 min

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Fermentables

13.3 BLG
5.5% ABV
27.2 SRM
Type Name Amount Yield EBC
Grain pilzneński lager Malteurop 3.5 kg 60.9% 80 % 4
Grain Słód owsiany Fawcett 0.5 kg 8.7% 61 % 5
Grain Płatki owsiane 0.5 kg 8.7% 85 % 3
Grain Monachijski Optima 0.5 kg 8.7% 78.9 % 18
Grain Palony jęczmień Weyermann 0.3 kg 5.2% 55 % 1000
Grain Carafa II special 0.2 kg 3.5% 70 % 1050
Grain Abbey Malt Weyermann 0.25 kg 4.3% 75 % 45
Sum 5.75 kg

Hops

30 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 10 %
Boil East Kent Goldings 35 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
WLP004 - Irish Ale Yeast Ale Slant 300 ml White Labs

Extras

Type Name Amount Use for Time
Fining whirlfloc t 0.5 g Boil 10 min

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