L'AVOINOIRE N° 16 13.C - Oatmeal Stout

@Bruno - Nov. 21, 2017


Ingredients

Amount Name Type # %/IBU
Grain icon  2.30 kg PALE ALE BIO (7.0 EBC) Grain 1 63.9%
Grain icon  0.40 kg Candi Sugar, Clear (1.0 EBC) Sugar 2 11.1%
Grain icon  0.30 kg CHOCOLAT (900.0 EBC) Grain 3 8.3%
Grain icon  0.30 kg BISCUIT SPECIAL (50.0 EBC) Grain 4 8.3%
Grain icon  0.15 kg CARA RUBIS (50.0 EBC) Grain 5 4.2%
Grain icon  0.15 kg Flocons d'avoine BIO (0.0 EBC) Grain 6 4.2%
Hop icon  60.0 g GR 50 (6.10%) - Boil 60.0 min Hop 7 60.0 IBU
Hop icon  25.0 g CASCADE (5.90%) - Boil 10.0 min Hop 8 8.8 IBU
Yeast icon  Yeast T 58 SafeAle - Fermentis Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 10.0 l of water. Heat to 60.7 c over 10 min 56.0 c 15 min
Mash step Mash step (Temperature) Heat to 65.0 c over 10 min 65.0 c 45 min
Mash step Mash step (Temperature) Heat to 69.0 c over 10 min 69.0 c 15 min
Mash step Mash step (Temperature) Heat to 78.0 c over 10 min 78.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 12.4 l of water at 78.0 c
Destock

Last destock date : Nov. 21, 2017, 12:30 p.m.


Indicators

All grain - Batch size : 15.0 l

Est. original gravity: 1.054
1.048 1.065

Est. final gravity: 1.015
1.010 1.018

IBU: 68.8
25.0 40.0

Color: 63.1 EBC
43.3 78.8

ABV: 5.1%
4.20 5.90

Mash steps

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