Cranachan Oat Wine - Beer Recipe - Brewer's Friend

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Cranachan Oat Wine

481 calories 57 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.141 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Grant Tickle
Calories: 481 calories (Per 12oz)
Carbs: 57 g (Per 12oz)
Created: Thursday March 18th 2021
1.141
1.047
12.3%
24.5
13.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Raspberry, red5 kg Raspberry, red - (late fermenter addition) 2.3 0 22.1%
4 kg Crisp Malting - Flaked Torrified Oats4 kg Flaked Torrified Oats 33 3.2 17.6%
4 kg Proximity - Malted Oats4 kg Malted Oats 29.9 2.5 17.6%
3 kg Flaked Oats3 kg Flaked Oats 33 2.2 13.2%
2.07 kg Weyermann - Bohemian Pilsner Malt2.07 kg Bohemian Pilsner Malt 36.8 2.43 9.1%
1,600 g Lactose (Milk Sugar)1600 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.1%
500 g Crisp Malting - Flaked Torrefied Maize500 g Flaked Torrefied Maize 36.8 0.66 2.2%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.2%
500 g Raw Honey500 g Raw Honey - (late boil kettle addition) 68.5 20 2.2%
1.50 kg United Kingdom - Golden Naked Oats1.5 kg Golden Naked Oats 33 10 6.6%
22.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g CTZ16 g CTZ Hops Pellet 15.3 First Wort 90 min 24.48 100%
16 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.37 L Protein rest at 54C for 15 mins. After 15 mins pull thick decoction and boil for 40 mins. Strike 62 °C 54 °C 55 min
Add decoction back to mash and stir to hit 63C. After 15 mins pull thick decoction and boil for 40 mins. Decoction 100 °C 63 °C 55 min
Add decoction back to mash and stir to hit 63C. After 15 mins pull thin decoction and boil for 40 mins. Decoction 100 °C 70 °C 55 min
Add decoction back to mash to raise to 77C. Rest for 15 mins at 77C. Decoction 100 °C 77 °C 55 min
17.9 L Fly Sparge at 77C Fly Sparge 77 °C 77 °C 60 min
Starting Mash Thickness: 1.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.8 L/kg 26.4
Mash volume with grains 36.3
Grain absorption losses -15.1
Remaining sparge water volume (equipment estimates 16.9 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 24
Volume increase from sugar/extract (late additions) 1.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 40  
Equipment Profile Used: System Default
"Cranachan Oat Wine" Experimental Beer recipe by Grant Tickle. All Grain, ABV 12.32%, IBU 24.48, SRM 13.84, Fermentables: (Raspberry, red, Flaked Torrified Oats, Malted Oats, Flaked Oats, Bohemian Pilsner Malt, Lactose (Milk Sugar), Flaked Torrefied Maize, Corn Sugar - Dextrose, Raw Honey, Golden Naked Oats) Hops: (CTZ)
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  • Public: Yup, Shared
  • Last Updated: 2021-04-07 12:51 UTC