OAT CREAM DREAM TEAM - Beer Recipe - Brewer's Friend

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OAT CREAM DREAM TEAM

260 calories 27.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 83%
Calories: 260 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Thursday December 10th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 43.5%
10 lb United Kingdom - Oat Malt10 lb Oat Malt 28 2 43.5%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 13%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Lupulin Pellet 25.53 Whirlpool at 203 °F 40 min 15.91 6.7%
2 oz Galaxy2 oz Galaxy Hops Pellet 13.3 Whirlpool at 203 °F 40 min 16.58 13.5%
1 oz Citra1 oz Citra Hops Pellet 12.6 Whirlpool at 203 °F 40 min 7.85 6.7%
2 oz Mosaic2 oz Mosaic Hops Lupulin Pellet 25.53 Dry Hop 8 days 13.5%
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop 8 days 6.7%
1 oz Galaxy1 oz Galaxy Hops Pellet 13.3 Dry Hop 8 days 6.7%
2.83 oz Mosaic2.83 oz Mosaic Hops Pellet 11.4 Dry Hop 4 days 19.1%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Dry Hop 8 days 13.5%
2 oz Citra2 oz Citra Hops Pellet 12.6 Dry Hop 8 days 13.5%
14.83 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
10.10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
6.60 ml Lactic acid Water Agt Mash 0 min.
0.50 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Denver Feb 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
134 8 26 175 101 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal -- 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 10.06 40.3  
Mash volume with grains 11.9 47.6  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 0.96 g | 3.9 qt) 1.06 4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 8 32  
Boil off losses -1.5 -6  
Post boil Volume 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 6.25 25  
Total: 11.13 44.5
Equipment Profile Used: System Default
 
Notes

Boil for 60 minutes. Whirlpool for 40 minutes.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

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  • Last Updated: 2021-01-24 16:49 UTC