Oceanic Saints - Beer Recipe - Brewer's Friend

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Oceanic Saints

141 calories 13.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 150 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Reevesie
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Thursday February 13th 2020
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1.043
1.009
4.5%
39.5
6.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - Finest Maris Otter7 lb Finest Maris Otter 38 3 87.5%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 3.1%
0.25 lb American - Victory0.25 lb Victory 34 28 3.1%
0.25 lb United Kingdom - Amber0.25 lb Amber 32 27 3.1%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 3.1%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA)0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA) Hops Pellet 10.8 First Wort 180 min 13.41 6%
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA)0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA) Hops Pellet 10.8 Boil 60 min 11.12 6%
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA)0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA) Hops Pellet 10.8 Boil 15 min 5.52 6%
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA)0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA) Hops Pellet 10.8 Hop Stand at 212 °F 30 min 2.06 6%
1 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA)1 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA) Hops Pellet 10.8 Hopback at 170 °F 0 min 7.35 23.8%
1.10 oz Kohatu (6.5 AA)1.1 oz Kohatu (6.5 AA) Hops Pellet 5.2 Dry Hop 0 days 26.2%
1.10 oz Motueka (7 AA)1.1 oz Motueka (7 AA) Hops Pellet 6.2 Dry Hop 0 days 26.2%
4.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
5 each FermCapS Water Agt Boil 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
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
3.5 gal Temperature 165 °F 165 °F 60 min
4.25 gal Sparge 145 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains (equipment estimates 4.09 g | 16.4 qt) 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 7.03 g | 28.1 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.28 g | 37.1 qt) 7.75 31  
Boil off losses -3.75 -15  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Hops absorption losses (hopback) -0.04 -0.2  
Top off amount 0.05 0.2  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

5/1/21-Batch #2 is Nelson Sauvin, Motueka, and Kohatu. Changed the malt base to fit what I want to move all of my pale ales/blondes toward. I will follow the mineral and acid additions I normally do for light, hoppy beers. With the new system, I ended up with too much H2O, so boil was really long, I need to adjust for future beers. Also, with the pump>Hopback>plate chiller>fermenter setup, I am not sure how much beer I lose in between, but the beer is coming out at 69F-SO WINNING!

Burton Minerals:
Using the new system of all strike/sparge water in one pot, all minerals are added to the water at the beginning. Acid added individual.
Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Kettle: 3ml 75% Phosphoric

**4/4/2020-This is going to be a NZ hop experiment. I may change the name, but it falls into the category of APA or Hoppy Blonde, so I may leave it the same. I plan to adjust the water chem for this beer to bring up the acidity (lower ph). Excellent flavor of the hops and the biscuit malt. Fermented at 63-66F. Kegged on 4/11/2020. Went fast. Batch #1 was Dr. Rudi and Taiheke Hops.

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  • Last Updated: 2021-07-28 00:01 UTC