Máni Oatmeal Pale - Beer Recipe - Brewer's Friend

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Máni Oatmeal Pale

129 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Cawood Brewery
Calories: 129 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Tuesday November 17th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Simpsons - Extra Pale Ale Malt3000 g Extra Pale Ale Malt 35.82 2.2 63.8%
1,000 g Flaked Oats1000 g Flaked Oats 33 2.2 21.3%
700 g United Kingdom - Dextrine Malt700 g Dextrine Malt 33 1.8 14.9%
4,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Amarillo (8.6 AA)5 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 60 min 6.09 1.7%
5 g Mandarina Bavaria (8.5 AA)5 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Boil 60 min 6.02 1.7%
15 g Amarillo (8.6 AA)15 g Amarillo (8.6 AA) Hops Pellet 9 Boil 7 min 5.14 5%
15 g Mandarina Bavaria (8.5 AA)15 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Boil 7 min 4.85 5%
80 g Amarillo (8.6 AA)80 g Amarillo (8.6 AA) Hops Pellet 8.5 Whirlpool at 70 °C 30 min 26.7%
80 g Mandarina Bavaria (8.5 AA)80 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Whirlpool at 70 °C 30 min 26.7%
50 g Amarillo (8.6 AA)50 g Amarillo (8.6 AA) Hops Pellet 9 Dry Hop at 20 °C 3 days 16.7%
50 g Mandarina Bavaria (8.5 AA)50 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Dry Hop at 20 °C 3 days 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Bitter Orange Peel Herb Boil 2 min.
 
Yeast
Mangrove Jack - Mangrove Jack - Hop Head M66
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash:
4ml acid. 1/2 campden. 4g calcium chloride.
Sparge:
1ml acid. 1/2 campden.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 62 °C 66 °C 60 min
10 L Sparge 66 °C 75 °C 30 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18.8
Mash volume with grains (equipment estimates 21.1 L) 21.9
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 13.7 L) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.8
Top off amount 0.8
Going into fermentor 21
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

All hops are BBC.
+300g oat husks in mash.

Mash:
10mins 63c
50mins 68c
Mash out 77c
Sparge 75c

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  • Last Updated: 2021-01-23 19:10 UTC