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STOUT OWSIANY

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 45 min
72 C 30 min
78 C 10 min

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Fermentables

9.8 BLG
3.8% ABV
28.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 78.4% 80 % 5
Grain płatki jęczmienne 0.5 kg 9.8% 60 % 4
Grain Jęczmień palony 0.4 kg 7.8% 55 % 985
Grain Strzegom Czekoladowy ciemny 0.2 kg 3.9% 68 % 1200
Sum 5.1 kg

Hops

37 IBU

Bitterness ratio 0.95 Very bitter

Use for Name Amount Time Alpha acid
Boil Styrian Cardinal 30 g 60 min 10 %
Aroma (end of boil) Tradition 30 g 15 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-33 Ale Dry 11.5 g Fermentis

Notes

  • 15 L wody oaza
    Mar 17, 2024, 10:28 AM

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