B23 Oatmeal Café 13.C - Oatmeal Stout

@pasqueto - May 8, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  1.90 kg Pilsner (4.0 EBC) Grain 1 75.1%
Grain icon  0.25 kg Avoine flocons (1.0 EBC) Grain 2 9.9%
Grain icon  0.13 kg Chocolat Malt (900.0 EBC) Grain 3 5.1%
Grain icon  0.10 kg Caramel (150.0 EBC) Grain 4 4.0%
Grain icon  0.10 kg Orge Grillée (1200.0 EBC) Grain 5 4.0%
Grain icon  0.05 kg Caragold (130.0 EBC) Grain 6 2.0%
Hop icon  12.0 g Magnum 10,2 (10.20%) - Boil 60.00 min Hop 7 28.7 IBU
Misc icon  1.0 g Brewferm Servomyces nutriment de levure - Boil 10.00 mins Other 8 ---
Hop icon  25.0 g Café (grain) (1.00%) - Dry Hop 0.1 days Hop 9 0.0 IBU
Yeast icon  Yeast US-05 Safale - Fermentis Yeast 10 -

Mash detail

Name Description Step temperature Step time
Mash step Empâtage (Infusion) Heat to 68.0 c over 10 min 68.0 c 90 min
Mash step Mash Out (Temperature) Heat to 75.0 c over 10 min 75.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 17.5 l of water at 78.0 c

Indicators

All grain - Batch size : 10.0 l

Est. original gravity: 1.048
1.048 1.065

Est. final gravity: 1.009
1.010 1.018

IBU: 28.7
25.0 40.0

Color: 75.2 EBC
43.3 78.8

ABV: 5.1%
4.20 5.90



%

Mash steps

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