Oat Graff Experiment #1 - Beer Recipe - Brewer's Friend

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Oat Graff Experiment #1

171 calories 6.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 37% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 6.7 g (Per 12oz)
Created: Tuesday October 8th 2019
1.054
0.998
7.3%
5.9
12.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Golden Naked Oats9.5 lb Golden Naked Oats 33 10 29.4%
22.20 lb Apple22.2 lb Apple - (late boil kettle addition) 5.6 0 68.7%
0.63 lb Brown Sugar0.625 lb Brown Sugar - (late boil kettle addition) 45 15 1.9%
32.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Spalt0.25 oz Spalt Hops Leaf/Whole 4.5 Boil 60 min 4.3 50%
0.25 oz Spalt0.25 oz Spalt Hops Leaf/Whole 4.5 Boil 10 min 1.56 50%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp alpha amylase Other Mash 90 min.
50 g glucoamylase Other Mash 45 min.
1 each Whirlfloc Water Agt Boil 5 min.
10 g White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
2 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
112%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 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
Added 2g Gypsum, 3g Calcium Chloride to 5gal tapwater. PH was way way too high in resulting mash due to sky high tap PH (>9 at the tap by water profile report, >6 in the mash by test strip). I'll just use store-bought next time.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal Strike 170 °F 158 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.09 12.4  
Mash volume with grains (equipment estimates 0.85 g | 3.4 qt) 3.85 15.4  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 1.35 5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 0.94 g | 3.7 qt) 3 12  
Volume increase from sugar/extract (late additions) 2.58 10.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Top off amount 3 12  
Going into fermentor 5 20  
Total: 4.44 17.8
Equipment Profile Used: System Default
 
Notes

Brew Day Notes:

  • Didn't mill the oats finely enough
  • Mash didn't convert as indicated by iodine test, but I didn't allocate enough time so I had to use what I had. Next time I'll allow for a much longer mash.
  • Added first hops before hot break, probably wait till after hot break next time.
  • Didn't use a spider or bag for hop pellets, and whirlpool was a failure (I'll blame it on finishing up at 2am), so lots of hops made it into primary from the boil.
  • SG for the Apple Juice (Kirkland Not From Concentrate): 1.052
  • SG for the Oat Wort before boil: 1.024
  • OG: 1.054
  • Pitched slightly warm (~70-75f), cool down past fermenter temp next time (~50-55f?)

    ---------------------------

    Ferment Notes:

    Kept at 62f for the first two days, slowly raised to 68f over the next week. Left in primary for 25 days, racked to keg. Medium krausen, the blowoff tube I installed rather than an airlock proved unnecessary.

    FG: .998; Bone Dry.

    Hopefully will get some more unfermentable sugars with a better mash procedure, but it may be necessary to kill the yeast with a campden tab after primary and backsweeten as with a cider.

    -------------------------

    Carbonation Notes:

    Carbed @30psi for 36hours before purging and reducing to 12psi.

    -------------------------

    Taste Notes:

    Deeply unpleasant musty hop? funk when tried ~24hours after reducing pressure to 12psi rendered it undrinkable, but that was probably a hasty judgement. After an additional 6 days that's mellowed out significantly, and hopefully will continue to do so. Other flavors are pleasantly floral, earthy, and spicy. The apple juice is not dominant, but leaves a mild flavor and a slight tang. Oat flavors are subtle, probably again a factor from the failed mash, and mostly fade into the background.
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  • Last Updated: 2019-11-09 21:08 UTC