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Y'allternative Oatwine

Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 32.03 gallons
Post Boil Size: 30.53 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)

Created: Tuesday August 31st 2021

Original Gravity:

1.077

Final Gravity:

1.017

ABV (standard):

7.9%

IBU (tinseth):

59.5

SRM (morey):

8.3

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
66 lb	United Kingdom - Maris Otter Pale66 lb Maris Otter Pale	38	3.75	77.2%
6.75 lb	Flaked Oats6.75 lb Flaked Oats	33	2.2	7.9%
6.75 lb	United Kingdom - Oat Malt6.75 lb Oat Malt	28	2	7.9%
6 lb	Brown Sugar6 lb Brown Sugar	45	15	7%
85.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 oz	Warrior6 oz Warrior Hops	Leaf/Whole	17.2	Boil	90 min	51.46	42.9%
4 oz	Amarillo4 oz Amarillo Hops	Leaf/Whole	8.2	Boil	5 min	3.05	28.6%
4 oz	Citra4 oz Citra Hops	Leaf/Whole	13.4	Boil	5 min	4.98	28.6%
14 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 oz	Warrior (Leaf/Whole)	51.46	42.9%
4 oz	Amarillo (Leaf/Whole)	3.05	28.6%
4 oz	Citra (Leaf/Whole)	4.98	28.6%
14 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
29.81 gal		Strike	164 °F	153 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 741 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Reverse osmosis water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Special Instructions / Notes:
6.75 lbs Flaked Oat (Quaker Old Fashion, half toasted at 350F for 25 minutes)

Might be a small smokey thing with this one since the burner under the mash kettle was going while the pump stop recirculating the wort. sigh Otherwise, very smooth brewday with minimal hassles 1 week on and the beer has been fermented at 65F with no problems. Pulled out of the fermentation fridge to put in the new beer. Still a big fluffy head on top.

My (Drew) portion definitely carried a smoky note to it. In order to combat it, I added 2 oz of French Oak cubes (soaked in Tequila for 6 months) directly to the keg in a hop sack for 1 week prior to serving. To add an extra bump a fresh extract of coriander (about 2 oz) and 20 drops of Red pepper extract and 20 drops of black pepper extract were added to the keg post carbonation. This part became known as "One Night in Tijuana" and was utterly destroyed at the 2012 Southern California Homebrewers Fest.

Last Updated and Sharing

1,004

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Brews

Public: Yup, Shared
Last Updated: 2021-08-31 05:38 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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