E SOBO (english style oat beer on oak - Beer Recipe - Brewer's Friend

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E SOBO (english style oat beer on oak

129 calories 14.2 g 12 oz
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Beer Stats
Method: Extract
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 129 calories (Per 12oz)
Carbs: 14.2 g (Per 12oz)
Created: Saturday October 12th 2019
1.039
1.011
3.7%
25.9
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Bairds - Maris Otter Pale Ale8 lb Maris Otter Pale Ale 37.5 2.5 66.7%
1 lb Castle Malting - Château Biscuit1 lb Château Biscuit 35 17 8.3%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 12.5%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 8.3%
0.50 lb Briess - DME Sparkling Amber0.5 lb DME Sparkling Amber 44.6 10 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 12.03 25%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 13.87 37.5%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 0 min 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Biofine Clear Fining Kegging 0 min.
1 tsp Irish Moss Fining Boil 20 min.
0.20 tsp Wyeast - Beer Nutrient Water Agt Boil 20 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal in a grain bag in a cooler Infusion 160 °F 155 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.05 g | 32.2 qt) 7.9 31.6  
Mash volume with grains (equipment estimates 8.05 g | 32.2 qt) 8.82 35.3  
Grain absorption losses (steeping) -1.44 -5.8  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5 20  
Top off amount 3 12  
Going into fermentor 8 32  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 10.9 43.6
Equipment Profile Used: System Default
 
Notes

Start it at 68 degrees, give the yeast a day at 68 degrees to expand

after 4 days, bump it up to 70 degrees

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  • Public: Yup, Shared
  • Last Updated: 2019-10-14 20:02 UTC