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Bakke Brygg Havrestout 20 l

Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 23 liters
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Brewing classic styles
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1.057
1.019
5.08%
37.08
37.79
Fermentables
Amount Fermentable PPG °L Bill %
3.51 kgWarminster Maris Otter Pale3.51 kg Warminster Maris Otter Pale382.2567.5%
0.52 kgFlaked Oats0.52 kg Flaked Oats332.210%
0.39 kgWarminster Dark Crystal0.39 kg Warminster Dark Crystal3475.67.5%
0.26 kgMuntons Chocolate0.26 kg Muntons Chocolate33384.955%
0.26 kgMuntons Roasted Barley0.26 kg Muntons Roasted Barley28469.355%
0.26 kgWarminster Amber0.26 kg Warminster Amber3223.15%
5.2 kg Total      
Hops
Amount Variety Type AA Use Time IBU
34 gEast Kent Goldings34 g East Kent Goldings HopsPellet6.5Boil60 min28.09
30 gEast Kent Goldings30 g East Kent Goldings HopsPellet6.5Boil10 min8.99
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
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: 9761
Brew Count: 3
Last Updated: 2016-06-06 10:32 UTC
Other Brewers Who Brewed This Recipe:
mikrobe
saltydawg7
Joh-Arn
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