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Bakke Brygg Havrestout 20 l

197 calories
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Boil Size: 24 liters
Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Brewing classic styles
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1.059
1.019
5.21%
37.34
42.09
Fermentables
Amount Fermentable PPG °L Bill %
3.51 kgWarminster Floor Malted Maris Otter Pale3.51 kg Warminster Floor Malted Maris Otter Pale382.767.5%
0.52 kgFlaked Oats0.52 kg Flaked Oats332.210%
0.39 kgWarminster Crystal 200 (240)0.39 kg Warminster Crystal 200 (240)3490.67.5%
0.26 kgMuntons Chocolate0.26 kg Muntons Chocolate33444.45%
0.26 kgMuntons Roasted Barley0.26 kg Muntons Roasted Barley28553.75%
0.26 kgWarminster Amber0.26 kg Warminster Amber3224.95%
5.2 kg Total      
Hops
Amount Variety Type AA Use Time IBU
34 gEast Kent Goldings34 g East Kent Goldings HopsPellet6.5Boil60 min28.29
30 gEast Kent Goldings30 g East Kent Goldings HopsPellet6.5Boil10 min9.05
Mash Guidelines
Amount Description Type Temp Time
--Infusion67 C60 min
Other Ingredients
Amount Name Type Use Time
8 gIrish Moss8 g Irish MossFiningBoil15 min.
2.5 gGjærnæring2.5 g GjærnæringOtherBoil15 min.
Yeast
Amount:
1
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18.3 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
Additional Yeast: Fermentis Safale S-04
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5 g sukker/l      
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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View Count: 11949
Brew Count: 4
Last Updated: 2018-02-07 10:07 UTC
Other Brewers Who Brewed This Recipe:
mikrobe
saltydawg7
Joh-Arn
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