DDH Oat Cream IPA - Beer Recipe - Brewer's Friend

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DDH Oat Cream IPA

281 calories 31.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24.66 liters
Post Boil Size: 22.49 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andrew Burns
Calories: 281 calories (Per 500ml)
Carbs: 31.1 g (Per 500ml)
Created: Saturday November 25th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Crisp Malting - Extra Pale Maris Otter2.8 kg Extra Pale Maris Otter 37.5 2 61%
1 kg Warminster Maltings - Flaked Malted Oats1 kg Flaked Malted Oats 38 2.06 21.8%
0.30 kg United Kingdom - Golden Naked Oats0.3 kg Golden Naked Oats 33 10 6.5%
0.30 kg Simpsons - Wheat Malt0.3 kg Wheat Malt 36.576 2.8 6.5%
0.05 kg United Kingdom - Dextrine Malt0.05 kg Dextrine Malt 33 1.8 1.1%
0.14 kg Lactose (Milk Sugar)0.14 kg Lactose (Milk Sugar) 41 1 3.1%
4.59 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Most25 g Most Hops Pellet 7.9 Boil at 100 °C 5 min 5.31 9.1%
40 g Yakima Valley Hops - Strata 40 g Strata Hops Pellet 12 Whirlpool at 90 °C 30 min 10.4 14.5%
30 g Barth-Haas - Sabro30 g Sabro Hops Pellet 14 Whirlpool at 90 °C 30 min 9.1 10.9%
40 g Yakima Valley Hops - Strata 40 g Strata Hops Pellet 12 Dry Hop (High Krausen) at 16 °C Day 4 14.5%
30 g Barth-Haas - Sabro30 g Sabro Hops Pellet 14 Dry Hop (High Krausen) at 16 °C Day 4 10.9%
70 g Yakima Valley Hops - Strata 70 g Strata Hops Pellet 12 Dry Hop at 12 °C Day 8 25.5%
40 g Barth-Haas - Sabro40 g Sabro Hops Pellet 14 Dry Hop at 12 °C Day 8 14.5%
275 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Campden Tablets Water Agt Mash 1 hr.
4 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Perth, Scotland
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
16 L Strike 67 °C 67 °C 60 min
9 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.2
Mash volume with grains 19.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 10.3 L) 13.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 21.3 L) 24.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18.4 L) 22.5
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.1 L) 18
Total: 29.9  
Equipment Profile Used: System Default
"DDH Oat Cream IPA" Specialty IPA: New England IPA beer recipe by Andrew Burns. All Grain, ABV 5.73%, IBU 24.81, SRM 4.77, Fermentables: ( Extra Pale Maris Otter, Flaked Malted Oats, Golden Naked Oats, Wheat Malt, Dextrine Malt, Lactose (Milk Sugar)) Hops: (Most, Strata , Sabro) Other: (Campden Tablets, gypsum (calcium sulfate), Calcium Chloride (dihydrate))
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  • Last Updated: 2023-12-05 11:41 UTC