Oatwine

Method: All Grain
Style: American Barleywine
Boil Time: 175 min
Batch Size: 8.71 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 8.37 liters
Pre Boil Gravity: 16.7 °P (recipe based estimate)
Post Boil Gravity: 21.6 °P (recipe based estimate)
Efficiency: 73.5% (brew house)
No Chill: 12 minute extended hop boil time
Hop Utilization: 98%
Calories: 409 calories (Per 500ml)
Carbs: 29.1 g (Per 500ml)

Created: Friday November 27th 2020

Original Gravity:

21.3 °P

Final Gravity:

2.5 °P

ABV (standard):

10.4%

IBU (rager):

95.4

SRM (daniels):

11.0

Mash pH

5.3

Cost €

14.21

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1,000 g	Simpsons - Golden Naked Oats1000 g Golden Naked Oats	3.90 € / kg 3.90 €	34.1	6.52	24.7%
943 g	Viking - Oat Malt943 g Oat Malt	1.89 € / kg 1.78 €	27.6	2.53	23.3%
857 g	Simpsons - Oat Malt857 g Oat Malt	1.96 € / kg 1.68 €	27.6	1.69	21.1%
800 g	Viking - Enzyme Malt800 g Enzyme Malt	1.80 € / kg 1.44 €	35	3.56	19.7%
400 g	DE - Oat Flakes Fine400 g Oat Flakes Fine	0.98 € / kg 0.39 €	28.1	1.39	9.9%
52.26 g	SK - Dextrose52.26 g Dextrose - (late fermenter addition)	2.60 € / kg 0.14 €	42	0.75	1.3%
4,052.26 g / 9.33 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6.24 g	Hallertau Magnum6.24 g Hallertau Magnum Hops	0.02 € / g 0.14 €	Pellet	12.5	Boil	175 min	25.42	4.9%
24.90 g	Cascade24.9 g Cascade Hops		Pellet	5.7	Boil	15 min	21.54	19.5%
25.10 g	Amarillo25.1 g Amarillo Hops		Pellet	9.7	Boil	15 min	36.96	19.7%
35.60 g	Amarillo35.6 g Amarillo Hops		Pellet	9.7	Dry Hop	4 days	7.26	27.9%
35.60 g	Cascade35.6 g Cascade Hops		Pellet	5.7	Dry Hop	4 days	4.26	27.9%
127.44 g / 0.14 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6.24 g	Hallertau Magnum (Pellet) 6.24 g Hallertau Magnum (Pellet) Hops	0.02 € / g 0.14 €	25.42	4.9%
60.50 g	Cascade (Pellet) 60.5 g Cascade (Pellet) Hops		25.8	47.4%
60.70 g	Amarillo (Pellet) 60.7 g Amarillo (Pellet) Hops		44.22	47.6%
127.44 g / 0.14 €

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.31 g	Calcium Chloride (anhydrous)		Water Agt	Mash	1 hr.
1.08 g	Epsom Salt		Water Agt	Mash	1 hr.
0.18 g	Gypsum		Water Agt	Mash	1 hr.
7 ml	Lactic acid		Water Agt	Mash	1 hr.
0.50 g	Salt		Water Agt	Mash	1 hr.
0.21 g	Calcium Chloride (anhydrous)		Water Agt	Sparge	1 hr.
0.77 g	Epsom Salt		Water Agt	Sparge	1 hr.
0.13 g	Gypsum		Water Agt	Sparge	1 hr.
5 ml	Lactic acid		Water Agt	Sparge	1 hr.
0.37 g	Salt		Water Agt	Sparge	1 hr.
0.73 g	Protafloc		Fining	Boil	15 min.
0.30 g	Lallemand - Servomyces / 10 Grams	0.49 € / g 0.15 €	Other	Boil	10 min.
0.15 €

Yeast

Fermentis - SafAle K-97

Amount:	2 Each	Cost:	2.30 € / each 4.60 €
Attenuation (custom):	87%	Flocculation:	High
Optimum Temp:	15 - 20 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 232 B cells required

4.60 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	15	63	75	40
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L		Infusion	37 °C	35 °C	15 min
		Temperature	--	44 °C	30 min
		Temperature	--	66 °C	40 min
		Temperature	--	64 °C	45 min
		Temperature	--	72 °C	30 min
	1. várka bez vysladzovania	Temperature	--	77 °C	1 min
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.5 L/kg	14
Mash volume with grains (equipment estimates 16.3 L)	16.6
Grain absorption losses	-4
Remaining sparge water volume (equipment estimates 16.2 L)	1.9
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 25.3 L)	11
Boil off losses	-16.6
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	8.4
Top off amount	0.3
Going into fermentor	8.7
Total:	15.9
Equipment Profile Used:	System Default

Notes

238 mld required (+ dextróza)
115-161 mld v 1 balíku = 230-322 mld 2 balíky
cieľ BU:GU: 0,85-1 (po chmeľovare / po dry hoppingu)

pH po odrmutovaní: 5,5
Po scedení a vyžmýkaní: 17,4 °B

Zbytočne varené o cca 90 min dlhšie, dolievané pri chladení prevarenou vodou.

20.3. 1:00 – Po vychladení / pred zakvasením
18,05 / 17,9 / 17,7
malo byť 21,7 / 21,0 po zakvasení = 1087 AG

23.3. 10:30
9,95 °B

25.3. 22:50
9,95 / 9,65 / 9,9 / 9,75 / 9,6 °B

29.3. 15:15
10 °B

2.4. 20:15
9,8 °B = 1009
presun na balkón

4.4.
presun z balkóna
hustota?
dextróza 6 g/l
Stočené: 5,492 l

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Last Updated: 2021-04-14 18:35 UTC

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Oatwine