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Havrestout 25 l

171 calories 16.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Brewing classic styles
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday October 31st 2015
1.056
1.012
5.7%
36.5
37.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 9.5%
4.30 kg Warminster Maris Otter Pale4.3 kg Warminster Maris Otter Pale 38 2.25 67.9%
0.47 kg Warminster Dark Crystal0.47 kg Warminster Dark Crystal 34 75.6 7.4%
0.32 kg Muntons Chocolate0.32 kg Muntons Chocolate 33 384.95 5.1%
0.32 kg Muntons Roasted Barley0.32 kg Muntons Roasted Barley 28 469.35 5.1%
0.32 kg Warminster Amber0.32 kg Warminster Amber 32 23.1 5.1%
6.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 8.2 Boil 60 min 25.4 46.2%
35 g Challenger35 g Challenger Hops Pellet 8.5 Boil 10 min 11.14 53.8%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss Fining Boil 15 min.
2.50 g Gjærnæring Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
Fermentis Safale S-04
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5 g sukker/l      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.3 L) 36.2
Mash volume with grains (equipment estimates 42.4 L) 40.4
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Volume into fermentor 25
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4 dager, 21 grader i 10 dager.

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  • Last Updated: 2015-11-11 08:34 UTC