Table beer - oatmeal pale ale - Beer Recipe - Brewer's Friend

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Table beer - oatmeal pale ale

99 calories 11.3 g 12 L
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Beer Stats
Method: BIAB
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 70% (brew house)
Source: basskebab
Calories: 99 calories (Per 12L)
Carbs: 11.3 g (Per 12L)
Created: Monday March 18th 2019
1.030
1.009
2.9%
25.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 kg United Kingdom - Maris Otter Pale0.75 kg Maris Otter Pale 38 3.75 25%
1.50 kg German - Munich Light1.5 kg Munich Light 37 6 50%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 8.3%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 16.7%
3 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 7 Boil 60 min 10.84 10%
15 g Citra15 g Citra Hops Pellet 13 Boil 10 min 10.95 15%
10 g Centennial10 g Centennial Hops Pellet 7 Boil 10 min 3.93 10%
15 g Citra15 g Citra Hops Pellet 13 Boil 0 min 15%
15 g Centennial15 g Centennial Hops Pellet 7 Boil 0 min 15%
15 g Centennial15 g Centennial Hops Pellet 7 Dry Hop 4 days 15%
20 g Citra20 g Citra Hops Pellet 13 Dry Hop 4 days 20%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 0 min.
10 g Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
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
28 L no sparge Infusion -- 71 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.9 L) 32.4
Mash volume with grains (equipment estimates 32.9 L) 34.4
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

First attempt to do a low ABV table pale ale. To offset the low alcohol thinness I've used lots of speciality malts.
-Munich for extra body
-Oatmeal for mouth feel
-Carapils to keep decent head retention as the oatmeal will be doing the opposite
Windsor yeast, it's low attenuating and will leave a reasonably high FG
Higher mash temp should also lead to a higher FG
No sparge
Hops - No too high in the IBUs to make sure it's all balanced

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  • Last Updated: 2019-04-22 12:22 UTC