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Oat Graff Experiment #2

Method: All Grain
Style: Other Specialty Cider or Perry
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.2 gallons
Post Boil Size: 2.7 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 37% (brew house)
Calories: 136 calories (Per 12oz)
Carbs: 6.5 g (Per 12oz)

Created: Saturday November 9th 2019

Original Gravity:

1.043

Final Gravity:

1.000

ABV (standard):

5.6%

IBU (tinseth):

2.2

SRM (morey):

4.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.50 lb	United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats	33	10	1.5%
23.50 lb	Apple23.5 lb Apple - (late boil kettle addition)	5.6	0	70.1%
9.50 lb	United Kingdom - Oat Malt9.5 lb Oat Malt	28	2	28.4%
33.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.31 oz	Spalt0.31 oz Spalt Hops		Pellet	4.5	Boil	10 min	2.19	100%
0.31 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.31 oz	Spalt (Pellet) 0.3099999992909 oz Spalt (Pellet) Hops		2.19	100%
0.31 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.2 gal		Strike	164 °F	150 °F	180 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	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.
4 g	Gypsum	Water Agt	Mash	0 min.
1 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
2 g	Citric acid	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (custom):	97%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 78 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

Notes

Brew Day:

Grains were all run through the mill at my LHBS 3 times, as I could not adjust the setting. Still not sure how well milled they were.
Added ~1g too much gypsum; reflected in the recipe, will fix next time.
Citric acid was added by way of ~1.5oz lemon juice (juice of one lemon)
Mash was held at 150 for 90 min for the alpha amylase, then lowered to and held at 140 for another 90 min for the glucoamylase. Conversion was achieved, as indicated by an iodine test.
Sweet Wort Gravity: 1.024
Used a new hop bag, and as a result some of the pellets clumped and probably didn't properly seep into the wort during boil.
OG: 1.048: the Apple Juice was slightly sweeter than the recipe indicates.

Last Updated and Sharing

2,920

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Public: Yup, Shared
Last Updated: 2019-12-02 02:18 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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