Dorset Oat NEIPA - Beer Recipe - Brewer's Friend

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Dorset Oat NEIPA

140 calories 12.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
No Chill: 5 minute extended hop boil time
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Sunday January 6th 2019
1.046
1.009
4.8%
30.3
5.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 80.8%
200 g United Kingdom - Munich200 g Munich 37 6 4%
700 g Rolled Oats700 g Rolled Oats 33 2.2 14.1%
50 g Belgian - Special B50 g Special B 34 115 1%
4,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Endeavour10 g Endeavour Hops Leaf/Whole 10 Boil 30 min 8.21 5.6%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 11 Boil 5 min 7.91 11.1%
20 g Endeavour 20 g Endeavour Hops Leaf/Whole 10 Boil 5 min 6.53 11.1%
20 g Cascade (7 AA)20 g Cascade (7 AA) Hops Pellet 7 Whirlpool 5 min 3.04 11.1%
15 g Cascade (7 AA)15 g Cascade (7 AA) Hops Pellet 7 Dry Hop 3 days 8.3%
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 11 Dry Hop 3 days 5.6%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 11 Dry Hop 3 days 11.1%
50 g Endeavour50 g Endeavour Hops Leaf/Whole 10 Dry Hop 3 days 27.8%
15 g Cascade (7 AA)15 g Cascade (7 AA) Hops Pellet 7 Dry Hop 0 days 4.57 8.3%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Other 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Other 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
16 Grams
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 131.1 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 5 6 0 0 57
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 68 °C 60 min
3 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 25.8 L) 22.9
Mash volume with grains (equipment estimates 29.1 L) 26.1
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 14
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 9.1
Volume into fermentor 23
Total: 22.9  
Equipment Profile Used: System Default
 
Notes

350g lightly toasted and roughly torn bread added to mash.
OG 1.038...way off target...maybe over diluted with cold water to bring down temp. Brought it to 46 4c though. Way below 79c isomerisation temp.
3 litres into experimental FV to culture new yeast and 20l into main FV for this brew. OG still below target despite this. In total 10 litres of cold spring water added.
12g rehydrated yeast pitched at 20c, 30hrs after flame eout. 12hrs later wort dropped to 18c.
20g Cascade whirlpool addition was at flameout in the FV. Taken out before yeast pitched.
10g Cascade and 15g Citra dry hopped at High Krausen.
20g Citra, 50g Endeavour and 15g Cascade dry hopped at end of fermentation.
Sample taken at the dry hop above. 1.004. Bringing a very respectable 4.5% not finished yet but can't see it moving much, tbh.
At dry hop no big hop aroma, but I am reasonably sure that the earlier addition around High Krausen is more related to flavour compounds. We shall see. The late dry hop is a very substantial one, so I am hopeful for big hop aromas yet.

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  • Last Updated: 2020-07-20 09:37 UTC