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Oceania Pale Ale

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Love2Brew
Rating:
4.00 (1 Review)

Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday March 27th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner 36.3 1.9 72%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 8%
8 oz United Kingdom - Golden Naked Oats8 oz Golden Naked Oats 33 10 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Nelson Sauvin45 g Nelson Sauvin Hops Pellet 12.5 Boil 25 min 33.43 24.3%
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Boil 15 min 14.46 15.1%
28 g Nelson Sauvin28 g Nelson Sauvin Hops Pellet 12.5 Boil 5 min 7.71 15.1%
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Boil 0 min 15.1%
28 g Nelson Sauvin28 g Nelson Sauvin Hops Pellet 12.5 Dry Hop (High Krausen) Day 2 15.1%
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Dry Hop (High Krausen) Day 2 15.1%
185 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Citric acid Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
4 g Ascorbic Acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
6 gal Strike -- 152 °F 60 min
1 gal Batch Sparge -- 170 °F 1 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.25 25  
Mash volume with grains 7.25 29  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.23 g | 12.9 qt) 2.56 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

2024-03-02
packaged and tasted. Really nice tropical notes up front, but the somewhat bracing bitterness is still a bit too much. Will dial it closer to 1:1 by delaying the hop addition further (30 -> 20 min). Should reduce utilization further and boost good fruity notes from the nelson. Recipe updated 2024-03-03.
2024-02-10
Switching back to BRY97 and because this beer is bracingly bitter I thought I would balance the BU/GU a bit more. Adjusting IBU from 75 to 65. This would put it 10 units above the GU of about 1.055. Really like the flavor of this one, but hoping for a bit more balance on it.
I think Lutra has a tendency to leave behind a bit more so it was beneficial to have it last time, but BRY97 and a closer BU/GU should do the same thing.
Also, adding 4 g of ascorbic acid to the mash for antioxidation purposes. https://www.homebrewtalk.com/threads/vitamin-c-the-game-changer.698328/ for reference. Due to us canning, we're looking for any anti-oxidative protection we can get.


Initially made from a Love2Brew Kit.
Made with BRY97 the first time, but don't have it on hand. Using Lutra dry yeast from Omega @ 72ºF. Originally called for BRY-97 at 68ºF. Lutra is expected to attenuate a bit more so ABV might be higher. Also do not have American pils around so using Wey Floor Pils.

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  • Last Updated: 2024-03-16 18:43 UTC