Y'allternative Oatwine - Beer Recipe - Brewer's Friend

Y'allternative Oatwine

255 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 32.03 gallons
Post Boil Size: 30.53 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Tuesday August 31st 2021
1.077
1.017
7.9%
59.5
8.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
66 lb United Kingdom - Maris Otter Pale66 lb Maris Otter Pale 38 3.75 77.2%
6.75 lb Flaked Oats6.75 lb Flaked Oats 33 2.2 7.9%
6.75 lb United Kingdom - Oat Malt6.75 lb Oat Malt 28 2 7.9%
6 lb Brown Sugar6 lb Brown Sugar 45 15 7%
85.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Warrior6 oz Warrior Hops Leaf/Whole 17.2 Boil 90 min 51.46 42.9%
4 oz Amarillo4 oz Amarillo Hops Leaf/Whole 8.2 Boil 5 min 3.05 28.6%
4 oz Citra4 oz Citra Hops Leaf/Whole 13.4 Boil 5 min 4.98 28.6%
14 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.81 gal Strike 164 °F 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 741 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Special Instructions / Notes:
6.75 lbs Flaked Oat (Quaker Old Fashion, half toasted at 350F for 25 minutes)

Might be a small smokey thing with this one since the burner under the mash kettle was going while the pump stop recirculating the wort. sigh Otherwise, very smooth brewday with minimal hassles 1 week on and the beer has been fermented at 65F with no problems. Pulled out of the fermentation fridge to put in the new beer. Still a big fluffy head on top.

My (Drew) portion definitely carried a smoky note to it. In order to combat it, I added 2 oz of French Oak cubes (soaked in Tequila for 6 months) directly to the keg in a hop sack for 1 week prior to serving. To add an extra bump a fresh extract of coriander (about 2 oz) and 20 drops of Red pepper extract and 20 drops of black pepper extract were added to the keg post carbonation. This part became known as "One Night in Tijuana" and was utterly destroyed at the 2012 Southern California Homebrewers Fest.

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Brew Count: 0
Last Updated: 2021-08-31 05:38 UTC

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