Zajutrak Stout - Beer Recipe - Brewer's Friend

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Zajutrak Stout

176 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Tuesday September 10th 2013
1.057
1.016
5.4%
34.4
31.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Munich5 kg Munich 38 6 84%
0.40 kg American - Roasted Barley0.4 kg Roasted Barley 33 300 6.7%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 3.4%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 5.9%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Extra Styrian Dana28 g Extra Styrian Dana Hops Pellet 10.6 Boil 60 min 34.41 100%
28 g / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.1 L Protein Rest (voda 66.9) Infusion -- 57 °C 15 min
7.2 L Saharizacija (voda na 89.9) Infusion -- 69 °C 45 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.1
Mash volume with grains 20
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 19.6 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 36.4  
Equipment Profile Used: System Default
 
Notes
  • bake flaked oats until they're light brown

  • add roasted barley and chocolate malt a few minutes before mash out/start of lautering

    Actually used NBS Ale Yeast 2 from Malt Miller
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-10-30 07:09 UTC