Oat cream pub ale - Beer Recipe - Brewer's Friend

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Oat cream pub ale

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 40 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 5.59 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday December 23rd 2024
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OG: 1.073 FG: 1.021 ABV: 6.7% IBU: 16

1.060
1.016
5.9%
14.7
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
118 g Bestmalz - BEST Acidulated118 g BEST Acidulated 35.9 2.81 2.1%
0.60 lb American - White Wheat0.6 lb White Wheat 40 2.8 4.9%
0.30 lb American - Carapils (Dextrine Malt)0.3 lb Carapils (Dextrine Malt) 33 1.8 2.5%
2.50 lb Proximity - Malted Oats2.5 lb Malted Oats 29.9 2.5 20.5%
0.60 lb Flaked Oats0.6 lb Flaked Oats 33 2.2 4.9%
0.25 lb Viking - Caramel Sweet0.25 lb Caramel Sweet 34.5 24 2%
3.50 lb Briess - Brewers Malt 2-Row3.5 lb Brewers Malt 2-Row 37 1.8 28.7%
3.70 lb United Kingdom - Maris Otter Pale3.7 lb Maris Otter Pale 38 3.75 30.3%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.1%
12.21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g HBC 47240 g HBC 472 Hops Pellet 9.5 Whirlpool at 210 °F 55 min 9.13 19.1%
28 g Hops Direct - Cashmere28 g Cashmere Hops Pellet 8.3 Whirlpool at 210 °F 55 min 5.58 13.4%
85 g HBC 47285 g HBC 472 Hops Pellet 9.5 Dry Hop (High Krausen) at 65 °F 12 days 40.7%
56 g Charles Faram - Cashmere56 g Cashmere Hops Pellet 8.5 Dry Hop (High Krausen) at 65 °F 12 days 26.8%
209 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
5.31 gal Strike 164 °F 155 °F 75 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.12 20.5  
Mash volume with grains 6.06 24.2  
Grain absorption losses -1.46 -5.9  
Remaining sparge water volume 3.14 12.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.55 26.2  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1 -4  
Post boil Volume 5.59 22.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5.5 22  
Total: 8.26 33.1
Equipment Profile Used: System Default
"Oat cream pub ale" Experimental Beer recipe by Pony Barn. All Grain, ABV 5.85%, IBU 14.71, SRM 5.54, Fermentables: (BEST Acidulated, White Wheat, Carapils (Dextrine Malt), Malted Oats, Flaked Oats, Caramel Sweet, Brewers Malt 2-Row, Maris Otter Pale, Lactose (Milk Sugar)) Hops: (HBC 472, Cashmere)
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  • Last Updated: 2024-12-23 17:14 UTC