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Bakke Brygg Havrestout 25 L

188 calories 20 carbs
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Bakke Brygg
Calories: 188 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Thursday August 7th 2014
1.057
1.015
5.46%
33.76
36.15
3.38
 
Fermentables
Amount Fermentable PPG °L Bill %
4.25 kg Thomas Fawcett Pale Ale Malt (Maris Otter)4.25 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 68%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 12%
0.5 kg Thomas Fawcett Crystal Malt II0.5 kg Thomas Fawcett Crystal Malt II 34 80.3 8%
0.25 kg Thomas Fawcett Chocolate Malt0.25 kg Thomas Fawcett Chocolate Malt 32 441.2 4%
0.25 kg Thomas Fawcett Roasted Barley0.25 kg Thomas Fawcett Roasted Barley 28 544.3 4%
0.25 kg Thomas Fawcett Amber Malt0.25 kg Thomas Fawcett Amber Malt 32 47.5 4%
6.25 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
36 g East Kent Goldings36 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 25.11 59%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.8 Boil 15 min 8.65 41%
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1
Attenuation (custom):
73.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5 g sukker/L       CO2 Level: 2,1 Volumes
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP004, WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-06 21:08 UTC
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