Briess RoastOat Red - Beer Recipe - Brewer's Friend

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Briess RoastOat Red

152 calories 16.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: English IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday November 1st 2024
1.046
1.013
4.3%
0.0
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Synergy Select Pilsen Malt2 lb Synergy Select Pilsen Malt 38.3 1.8 29%
0.70 lb Briess - Blonde RoastOat Malt0.7 lb Blonde RoastOat Malt 34.5 6 10.1%
0.70 lb Briess - Caramel Malt - 80L0.7 lb Caramel Malt - 80L 35 80 10.1%
3.50 lb Briess - LME Pilsen Light3.5 lb LME Pilsen Light 35 2.5 50.7%
6.90 lbs / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.63 g | 26.5 qt) 3.13 12.5  
Mash volume with grains (equipment estimates 6.63 g | 26.5 qt) 3.4 13.6  
Grain absorption losses (steeping) -0.43 -1.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 3 12  
Boil off losses -1.5 -6  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.13 12.5
Equipment Profile Used: System Default
 
Notes

Briess RoastOat Red
ABV: 4.5% by volume

IBU: 20

SRM: 9

OG: 1.048 (11.9°P)

FG: 1.014 (3.6°P)

Saved
Link to articleimperial-red-ale-recipe
The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy Briess Malt & Ingredients Co.

Briess developed this recipe and served it at the 2019 Craft Brewers Conference in Denver, Colo., to mark the official launch of Briess Blonde RoastOat Malt. We’ve scaled it to homebrew size so that Zymurgy readers can enjoy this great beer at home!

English IPA
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Brewed 4 times

Ingredients:
MALTS
6.9 lb. (3.13 kg) Briess Synergy Select Pilsen Malt
1.9 lb. (861 g) Briess Blonde RoastOat Malt
0.6 lb. (272 g) Briess Caramel Malt 80L
HOPS
1.1 oz. (31 g) East Kent Goldings, 4.5% a.a. @ 60 min
YEAST
Irish Ale Yeast, such as White Labs WLP004, Wyeast 1084, or Omega OYL-005
Specifications:
Yield: 5 US gallons (18.9 L)

Original Gravity: 1.048 (11.9°P)

Final Gravity: 1.014 (3.6°P)

ABV: 4.5% by volume

IBU: 20

SRM: 9

Directions:
Mash for 60 minutes at 152°F (66.7°C). Lauter, sparge, and collect wort. Boil 60 minutes, adding hops as indicated. Chill to 66°F (18.9°C), pitch yeast, and ferment until specific gravity stabilizes at or near 1.014 (3.6°P). Bottle or keg with 2 vol. (4 g/L) CO2.As no oat malt extract products currently exist, there is no extract version of this recipe. To brew this recipe using a partial-mash technique, mash 1.9 lb. (861 g) Briess Synergy Select Pilsen Malt, 1.9 lb. (861 g) Blonde RoastOat Malt, and 0.6 lb. (272 g) Briess Caramel Malt 80L for 60 minutes at 152°F (66.7°C). Collect wort and in it, completely dissolve 3.5 lb. (1.59 kg) Briess CBW Pilsen Light malt extract syrup. Top up with reverse osmosis water to desired boil volume and proceed with the boil.

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  • Last Updated: 2024-11-01 23:59 UTC