Oaty McOatface - Beer Recipe - Brewer's Friend

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Oaty McOatface

184 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Monday July 26th 2021
1.060
1.014
6.1%
40.9
5.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Golden Promise3.5 kg Golden Promise 37 3 55.3%
1 kg Canada Malting - OAT MALT1 kg OAT MALT 27.6 2.6 15.8%
0.50 kg Flaked Barley0.5 kg Flaked Barley $ 0.00 / kg
$ 0.00 		32 2.2 7.9%
0.50 kg German - Pale Wheat0.5 kg German - Pale Wheat 39 1.5 7.9%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 7.9%
200 g Rice Hulls200 g Rice Hulls 0 0 3.2%
125 g Corn Sugar - Dextrose125 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2%
6.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Galaxy (14.25 AA) / 115 Grams28 g Galaxy (14.25 AA) / 115 Grams Hops Pellet 14.25 Boil 15 min 23.99 12.5%
28 g Galaxy (14.25 AA)28 g Galaxy (14.25 AA) Hops Pellet 14.25 Whirlpool at 95 °C 15 min 7.6 12.5%
28 g Mosaic28 g Mosaic Hops Pellet 12.5 Whirlpool at 95 °C 15 min 6.67 12.5%
28 g Yakima Valley Hops - Talus28 g Talus Hops Pellet 5 Whirlpool at 95 °C 15 min 2.67 12.5%
56 g Mosaic56 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 7 days 25%
56 g Yakima Valley Hops - Talus (5 AA) / 6.02 Ounces56 g Yakima Valley Hops - Talus (5 AA) / 6.02 Ounces Hops Pellet 5 Dry Hop (High Krausen) 7 days 25%
224 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 0 min.
0.30 g Campden Tablets Water Agt Kegging 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 10 12 4 28 109
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 74 °C 67 °C 60 min
20 L Batch Sparge 83 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.6
Mash volume with grains 22.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 15.7 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.4 L) 23.5
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.1 L) 21
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Salts additions from EZ Water Calc spreadsheet

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  • Last Updated: 2022-10-24 17:55 UTC