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Raw Oat Cream Pale Ale

194 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 0 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday December 1st 2022
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1.058
1.018
5.3%
35.6
5.2
5.4
46,239.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.40 kg Patagonia - Patagonia Pale ale8.4 kg Patagonia Pale ale $ 1,370.00 / kg
$ 11,508.00 		36.8 2.9 57.1%
4.90 kg Flaked Oats4.9 kg Flaked Oats $ 1,259.00 / kg
$ 6,169.10 		33 2.2 33.3%
0.70 kg Bestmalz - BEST Wheat Malt0.7 kg BEST Wheat Malt $ 1,319.00 / kg
$ 923.30 		37.7 2.2 4.8%
0.70 kg Maltodextrin0.7 kg Maltodextrin - (late boil kettle addition) $ 2,850.00 / kg
$ 1,995.00 		39 0 4.8%
14.70 kg / $ 20,595.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.50 g Yakima Valley Hops - LUPOMAX Columbus25.5 g LUPOMAX Columbus Hops Pellet 20 Boil 30 min 19.2 7.1%
50 g Barth-Haas - Ekuanot50 g Ekuanot Hops $ 32.30 / g
$ 1,615.00 		Pellet 15 Whirlpool at 82 °C 30 min 5.1 13.8%
35 g Yakima Valley Hops - LUPOMAX Mosaic35 g LUPOMAX Mosaic Hops $ 70.33 / g
$ 2,461.55 		Pellet 17.5 Whirlpool at 82 °C 30 min 4.17 9.7%
70 g Yakima Valley Hops - Bravo70 g Bravo Hops $ 31.62 / g
$ 2,213.40 		Pellet 14.9 Whirlpool at 82 °C 30 min 7.09 19.4%
23 g Barth-Haas - Ekuanot23 g Ekuanot Hops $ 32.30 / g
$ 742.90 		Pellet 15 Dry Hop 0 days 6.4%
43 g Yakima Valley Hops - Bravo43 g Bravo Hops $ 31.62 / g
$ 1,359.66 		Pellet 14.9 Dry Hop 0 days 11.9%
115 g Yakima Valley Hops - LUPOMAX Mosaic115 g LUPOMAX Mosaic Hops $ 70.33 / g
$ 8,087.95 		Pellet 17.5 Dry Hop 0 days 31.8%
361.50 g / $ 16,480.46
 
Other Ingredients
Amount Name Cost Type Use Time
13.20 g Calcium Chloride (dihydrate) $ 10.00 / g
$ 132.00 		Water Agt Mash 1 hr.
4.60 g Epsom Salt $ 10.00 / g
$ 46.00 		Water Agt Mash 1 hr.
1.60 g Gypsum $ 10.00 / g
$ 16.00 		Water Agt Mash 1 hr.
4 g Baking Soda $ 10.00 / g
$ 40.00 		Water Agt Mash 1 hr.
8.66 ml Phosphoric acid $ 7.00 / ml
$ 60.62 		Water Agt Mash 1 hr.
1.10 g Yeast Nutrient $ 600.00 / g
$ 660.00 		Other Primary 0 min.
0.60 g Gypsum $ 10.00 / g
$ 6.00 		Water Agt Sparge 0 min.
1.80 g Epsom Salt $ 10.00 / g
$ 18.00 		Water Agt Sparge 0 min.
5.20 g Calcium Chloride (dihydrate) $ 10.00 / g
$ 52.00 		Water Agt Sparge 0 min.
1.50 g Baking Soda $ 10.00 / g
$ 15.00 		Water Agt Sparge 0 min.
0.60 ml Phosphoric acid $ 7.00 / ml
$ 4.20 		Water Agt Sparge 0 min.
$ 1,049.82
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
$ 4,057.00 / each
$ 8,114.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 250 B cells required
$ 8,114.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Agua Angelo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 10 27 145 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
46 L Infusion 73 °C 70 °C --
18 L Batch Sparge 78 °C 78 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.13 L. Suggest reducing initial water volume to 44.93 L and adding 4.73 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 21
Mash volume with grains 30.2
Grain absorption losses -14
Remaining sparge water volume 43.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.7 L) 50
Volume increase from sugar/extract (late additions) 0.5
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 50.3 L) 50
Hops absorption losses (whirlpool, hop stand) -0.8
Estimated amount in fermentor 49.2
Total: 64.9  
Equipment Profile Used: System Default
 
Notes


5% maltodextrina
1gr/lt en mash
0,5 bravo
0,5 ekuanot
--------------3gr/lt en whirpool para 50 lts--------------
1 bravo
1 ekuanot
1 lup mosaic
--------------termino en ferm con 48 en fermentador---------
5 gr/lt DH
1ekuanot
1,5 bravo
2,5 mosaic

Para kveik ocupar 50-70% de lo recomendado por lallemand.

17 lts sparge

macerado:
45 min 64
45 min 71
30 min 78

thick mash 2.2-2.3 for tipically raw ales, but for this recipe (wich has a lot of oast) i would use more water
dms start to form in 80-85°C

macerado 66-70°C por 1 hr
subir temp 75-80 por 30 min

High gravityt ales:
como el macerado va a generar menos eficiencia: ocupar tecnica de macerado: 60-70-80
mash 45 min a 60°-> pero como quiero mas cuerpo-> 63°C
mash 45 min 70°C
subir temp a 75-80 (78) por 15-20 minutos (recirulado)
dps sparge con 78

CLAVE HACER UN BUEN RECIRULADO

hop tea:
mas o menos es como la mitad de biterness que boil normal
1l->30 gr


no necesita yeast nutrient
raw wort ferment faster than boiled wort

Para fermentar con kveik, se recoienda siempre agregar mas nutriente qu elo normal cuanod la og>1060. esto pq las kveik estan hechas para high gravityt y mosto rico en nnutrientes.
esta confirmado que leva kveik baja el ph en mayor medida que otras levas

carbonatacion 1,5-2,0 vol/co2
liters of water = grams of hops × hop alpha acid percentage / (30 × 5)

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  • Last Updated: 2022-12-22 18:40 UTC