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St. Bernardus

Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 52 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 952 calories (Per 1L)
Carbs: 81.8 g (Per 1L)

Created: Saturday September 18th 2021

Original Gravity:

1.102

Final Gravity:

1.018

ABV (standard):

10.9%

IBU (tinseth):

26.3

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 kg	Bestmalz - BEST Pale ale14 kg BEST Pale ale	38.1	2.81	62.2%
2 kg	Bestmalz - BEST Caramel Hell2 kg BEST Caramel Hell	34.5	5.4	8.9%
4 kg	Flaked Oats4 kg Flaked Oats	33	2.2	17.8%
0.50 kg	Bestmalz - BEST Roasted Barley0.5 kg BEST Roasted Barley	30	480	2.2%
0.50 kg	Bestmalz - BEST Chocolate0.5 kg BEST Chocolate	34.5	337.82	2.2%
1.50 kg	Weyermann - Carafa Special Type II1.5 kg Carafa Special Type II	29.9	425	6.7%
22.50 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
100 g	Yakima Chief Hops - Columbus100 g Columbus Hops		Pellet	16	Boil	15 min	26.25	100%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Yakima Chief Hops - Columbus (Pellet) 100 g Columbus (Pellet) Hops		26.25	100%
100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30 L	Strike	75 °C	67 °C	60 min
	Sparge	67 °C	74 °C	15 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Sodium Bicarbonate	Water Agt	Mash	0 min.
20 g	BSG - Fermax Yeast Nutrient	Other	Boil	10 min.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
2 g	gypsum (calcium sulfate)	Water Agt	Mash	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	4 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 424 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

pH debe estar al rededor de 5.5 o 5.6
Cold brew las maltas Roasted y Chocolate

Last Updated and Sharing

346

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Brews

Public: Yup, Shared
Last Updated: 2022-10-31 04:02 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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