Havre frokost - Beer Recipe - Brewer's Friend

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Havre frokost

267 calories 29.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jan Torstein
Calories: 267 calories (Per 500ml)
Carbs: 29.4 g (Per 500ml)
Created: Friday November 9th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Finland - Pale Ale Malt4.2 kg Pale Ale Malt 36 2 61.8%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 10.3%
0.30 kg American - Roasted Barley0.3 kg Roasted Barley 33 300 4.4%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 7.4%
0.30 kg German - Carafa I0.3 kg Carafa I 32 340 4.4%
0.30 kg Finland - Cookie Malt0.3 kg Cookie Malt 37 19 4.4%
0.50 kg Finland - Melanoid Malt0.5 kg Melanoid Malt 35 27 7.4%
6.80 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 4.7 Boil at 100 °C 60 min 15.81 50%
30 g Fuggles30 g Fuggles Hops Pellet 4.7 Boil 60 min 14.38 50%
60 g / kr 0.00
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.4
Mash volume with grains (equipment estimates 22.9 L) 24.9
Grain absorption losses -6.8
Remaining sparge water volume 16.3
Mash Lauter Tun losses -0.9
Pre boil volume 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Top off amount 2
Going into fermentor 25
Total: 36.7  
Equipment Profile Used: System Default
"Havre frokost" Oatmeal Stout beer recipe by Jan Torstein. All Grain, ABV 5.5%, IBU 30.19, SRM 28.6, Fermentables: (Pale Ale Malt, Flaked Oats, Roasted Barley, Carapils (Dextrine Malt), Carafa I, Cookie Malt, Melanoid Malt) Hops: (East Kent Goldings, Fuggles)
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  • Last Updated: 2021-04-20 18:58 UTC