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Brunch

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.249 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Saturday February 1st 2020
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1.059
1.012
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30.8
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Belgian - Pale Ale4.2 kg Pale Ale 38 3.4 71.7%
0.23 kg German - Chocolate Wheat0.23 kg Chocolate Wheat 31 413 3.9%
0.30 kg Belgian - Chocolate0.3 kg Chocolate 30 340 5.1%
0.30 kg German - CaraHell0.3 kg CaraHell 34 11 5.1%
0.20 kg Briess - Caramel Malt - 120L0.2 kg Caramel Malt - 120L 34.5 120 3.4%
0.60 kg Rolled Oats0.6 kg Rolled Oats 33 2.2 10.2%
0.03 kg Belgian - Roasted Barley0.03 kg Roasted Barley 30 575 0.5%
5.86 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 15 Boil 60 min 30.76 100%
30 g / 0.00 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Gentbrugge
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
19 L Strike 74 °C 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.6
Mash volume with grains (equipment estimates 5.4 L) 21.4
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 0 L) 0.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.9 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 5
Top off amount 16
Going into fermentor 21
Total: 17.8  
Equipment Profile Used: System Default
"Brunch" Oatmeal Stout beer recipe by Farrell Styers. All Grain, ABV 6.25%, IBU 30.76, SRM 35.65, Fermentables: (Pale Ale, Chocolate Wheat, Chocolate, CaraHell, Caramel Malt - 120L, Rolled Oats, Roasted Barley) Hops: (Magnum)
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  • Public: Yup, Shared
  • Last Updated: 2020-02-02 11:06 UTC