Crisp Oaty Pale Ale - Beer Recipe - Brewer's Friend

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Crisp Oaty Pale Ale

129 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.82 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Wednesday November 30th 2022
1.042
1.011
4.1%
24.6
8.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.48 kg Crisp Malting - Best Ale3.48 kg Best Ale 37.5 3 81.9%
0.18 kg Root Shoot Malting - Crystal 1000.18 kg Crystal 100 33 100 4.2%
0.59 kg United Kingdom - Golden Naked Oats0.59 kg Golden Naked Oats 33 10 13.9%
4.25 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Charles Faram - Willamette20 g Willamette Hops Pellet 5.7 Boil 60 min 14.14 30.8%
15 g Barth-Haas - Wye Challenger15 g Wye Challenger Hops Pellet 7.3 Boil 30 min 10.44 23.1%
30 g Charles Faram - Aurora30 g Aurora Hops Pellet 7 Boil 0 min 46.2%
65 g / 0.00 €
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 150.7 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39 13 13 21 18 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 72 °C 64 °C 60 min
11.5 L Batch Sparge 74 °C 74 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 17
Mash volume with grains 19.8
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 17.2 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 27.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 23
Total: 33  
Equipment Profile Used: System Default
"Crisp Oaty Pale Ale" Standard/Ordinary Bitter beer recipe by Stevec1. All Grain, ABV 4.13%, IBU 24.58, SRM 8.42, Fermentables: (Best Ale, Crystal 100, Golden Naked Oats) Hops: (Willamette, Wye Challenger, Aurora)
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  • Public: Yup, Shared
  • Last Updated: 2022-11-30 15:16 UTC