Oatmeal Cream Ale - Beer Recipe - Brewer's Friend

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Oatmeal Cream Ale

156 calories 13.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Randy Dykema
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday July 19th 2018
1.048
1.008
5.3%
32.3
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 41.4%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 17.2%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 13.8%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 13.8%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 13.8%
7.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 60 min 11.34 35.7%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 60 min 17.64 35.7%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 10 min 3.29 28.6%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Other Boil 15 min.
2.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 2.5oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion -- 150 °F 60 min
4 qt Infusion -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.98 g | 19.9 qt) 5.28 21.1  
Mash volume with grains (equipment estimates 5.48 g | 21.9 qt) 5.78 23.1  
Grain absorption losses -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.95 g | 15.8 qt) 4.25 17  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 5.28 21.1
Equipment Profile Used: System Default
 
Notes

This is my first time doing this. THe original recipe called for 3lbs of American Pale 2 row, 1lb flaked corn and 1lb flaked rice. I am using flaked oats instead of corn as my brew store was out. After entering my ingredients to the calculator I decided the ABV was too low at approx 2.7%. I decided to add 1lb of Pale Ale dry malt extract and a pound of Briess Caramel malt 40 that I had laying around. I'm also substituting Citra hops with Willamette at the end of the boil. I'm just a bit tired of all the citrus flavors this year. Going for more of an earthy taste.

At the end of the boil, I ended up with 2.3 gallons and my OG was at 1.052. I will leave this in primary for 14 days, add priming sugar and bottle.

Update: After 14 days in primary, I moved it to two 5L mini kegs. The final ABV was 4.2. It turned out to be a very smooth brew with a moderate earthy hops taste. Overall, very satisfied.

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  • Last Updated: 2018-08-13 05:44 UTC