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Crisp Oaty Pale Ale

122 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Sunday August 9th 2020
1.040
1.009
4.0%
27.6
3.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,480 g Crisp Malting - Best Ale3480 g Best Ale 37.5 3 100%
0.18 g Viking - Crystal 1000.18 g Crystal 100 35 50.8 0%
0.59 g United Kingdom - Golden Naked Oats0.59 g Golden Naked Oats 33 10 0%
3,480.77 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer - Williamette20 g Williamette Hops Pellet 5.4 Boil 60 min 14.45 36.4%
15 g Challenger15 g Challenger Hops Pellet 8.5 Boil 30 min 13.11 27.3%
20 g Aurora20 g Aurora Hops Pellet 8 Boil 0 min 36.4%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protafloc tab Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Dublin (Ballymore Eustace supply), Ireland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L full volume mash Strike 64 °C 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 64 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.4
Mash volume with grains 12.7
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 21.9 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 30.4  
Equipment Profile Used: System Default
"Crisp Oaty Pale Ale" Standard/Ordinary Bitter beer recipe by Ronan Murphy - VKNG Brau. All Grain, ABV 4.01%, IBU 27.55, SRM 3.84, Fermentables: (Best Ale, Crystal 100, Golden Naked Oats) Hops: (Williamette, Challenger, Aurora) Other: (protafloc tab)
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  • Public: Yup, Shared
  • Last Updated: 2020-08-09 13:22 UTC