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Gulating Havrestout

188 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Wednesday January 17th 2018
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1.061
1.015
6.1%
35.6
29.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.48 kg Flaked Oats0.48 kg Flaked Oats 33 2.2 9.3%
3.66 kg US - Maris Otter3.66 kg Maris Otter 38 2.25 71.1%
0.35 kg US - Warminster Dark Crystal0.35 kg Warminster Dark Crystal 34 75.6 6.8%
0.22 kg US - Muntons Chocolate0.22 kg Muntons Chocolate 33 384.95 4.3%
0.22 kg US - Muntons Roasted Barley0.22 kg Muntons Roasted Barley 28 469.35 4.3%
0.22 kg US - Warminster Amber0.22 kg Warminster Amber 32 23.1 4.3%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 6.5 Boil 60 min 26.1 50%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 6.5 Boil 10 min 9.46 50%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 5 g sukker/l       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 1.8
Mash volume with grains 2.1
Grain absorption losses -0.5
Remaining sparge water volume (equipment estimates 27.5 L) 26.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.2
Pre boil volume (equipment estimates 31.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 28.1  
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: 2023-09-14 08:57 UTC