Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 34.6 IBUs 76.6 EBC 1.059 1.012 6.2 %
Actuals 1.054 1.016 5.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Oatmeal Stout 16 B 1.045 - 1.065 1.01 - 1.018 25 - 40 43.3 - 78.8 2.4 - 2.9 4.2 - 5.9 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 3.75 kg 56.39
Munich Malt 850 g 12.78
Oats, Flaked 700 g 10.53
Carafa III 500 g 7.52
Crystal 150 350 g 5.26
Crystal 50 300 g 4.51
Roasted Barley 200 g 3.01

Hops

Name Amount Time Use Form Alpha %
Columbus/Tomahawk/Zeus (CTZ) 25 g 60 min Boil Pellet 15

Miscs

Name Amount Time Use Type
Yeast Nutrient 1.32 tsp 15 min Boil Fining
Irish Moss 0.33 tsp 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 15°C - 23.89°C

Mash

Step Temperature Time
Saccharification 66°C 60 min
Mash Out 78°C 10 min

Fermentation

Step Time Temperature
Primary 14 days 20°C
Aging 100 days 18.33°C

Notes

10ml di acido lattico
+1° temp di mash con T ambiente 14°