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Bakke Brygg Havrestout 20 L

188 calories
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Boil Size: 24 liters
Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Bakke Brygg
Share: <EMBED>
1.057
1.015
5.46%
34
35.89
3.4
 
Fermentables
Amount Fermentable PPG °L Bill %
3.4 kg Thomas Fawcett Pale Ale Malt (Maris Otter)3.4 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 68%
0.6 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 12%
0.4 kg Thomas Fawcett Crystal Malt II0.4 kg Thomas Fawcett Crystal Malt II 34 80.3 8%
0.2 kg Thomas Fawcett Chocolate Malt0.2 kg Thomas Fawcett Chocolate Malt 32 441.2 4%
0.2 kg Muntons Roasted Barley0.2 kg Muntons Roasted Barley 28 553.7 4%
0.2 kg Warminster Amber0.2 kg Warminster Amber 32 24.9 4%
5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
28.5 g East Kent Goldings28.5 g East Kent Goldings HopsPellet6.8Boil60 min25.22
20 g East Kent Goldings20 g East Kent Goldings HopsPellet6.8Boil15 min8.78
 
Yeast
Amount:
1
Attenuation (custom):
73.5%
Flocculation:
Very High
Optimum Temp:
18.3 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 211 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 16 l meskevann og 11,6 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
This recipe is shared.
Recipe QR Code
View Count: 12642
Brew Count: 3
Last Updated: 2018-11-06 21:08 UTC
Other Brewers Who Brewed This Recipe:
mikrobe
saltydawg7
Joh-Arn
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