John Palmer Oat Cream Ale - Beer Recipe - Brewer's Friend

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John Palmer Oat Cream Ale

203 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 30 minute extended hop boil time
Hop Utilization: 99%
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Sunday August 27th 2023
1.066
1.016
6.5%
40.5
6.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Crisp Malting - No.19 Floor Malt Maris Otter3.7 kg No.19 Floor Malt Maris Otter 37 3 58.7%
1 kg Canada Malting - OAT MALT1 kg OAT MALT 27.6 2.6 15.9%
1 kg Bob's Red MIll - Flaked Oats1 kg Flaked Oats 33 1 15.9%
150 g American - Caramel / Crystal 30L150 g Caramel / Crystal 30L 34 30 2.4%
150 g Lactose (Milk Sugar)150 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.4%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 2.4%
150 g American - White Wheat150 g White Wheat 40 2.8 2.4%
6,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Charles Faram - Junga1 oz Junga Hops Pellet 11.5 Boil 60 min 40.47 27.4%
15 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)15 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Whirlpool at 75 °C 30 min 14.5%
30 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)30 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Whirlpool at 75 °C 30 min 29%
30 g Yakima Chief Hops - Amarillo Cryo30 g Amarillo Cryo Hops Lupulin Pellet 16 Whirlpool at 75 °C 30 min 29%
103.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.38 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.30 tsp Salt Water Agt Mash 1 hr.
0.30 tsp Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
0.38 tsp Gypsum Water Agt Sparge 0 min.
0.50 tsp Epsom Salt Water Agt Sparge 0 min.
0.30 tsp Table Salt Water Agt Sparge 0 min.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 5.8 19.5 90.3 44.7 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 55.41 L. Suggest reducing strike water volume to 41.34 L and adding 10.01 L sparge/top-off. 51.4
WARNING: Based on your provided mash thickness (8.4 L/kg), your strike volume will exceeds the total water needed for the recipe (35.6 L). Reduce mash thickness to 5.79 L/kg or increase pre-boil volume to 44.3 L.  
Strike water volume at mash thickness of 8.4 L/kg 51.4
Mash volume with grains 55.4
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.4 L) 24
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.6 L) 21
Total: 35.6  
Equipment Profile Used: System Default
"John Palmer Oat Cream Ale" Cream Ale beer recipe by davegamble. All Grain, ABV 6.46%, IBU 40.47, SRM 6.24, Fermentables: (No.19 Floor Malt Maris Otter, OAT MALT, Flaked Oats, Caramel / Crystal 30L, Lactose (Milk Sugar), Acidulated Malt, White Wheat) Hops: (Junga, Simcoe LupuLN2 (Cryo), Mosaic LupuLN2 (Cryo), Amarillo Cryo) Other: (Calcium Chloride (dihydrate), Gypsum, Epsom Salt, Salt, Table Salt)
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  • Last Updated: 2023-08-28 21:53 UTC