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Oatmeal Brown Ale

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lawmanxxx
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday August 21st 2015
1.053
1.013
5.2%
23.1
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Canadian - ESB Malt7.5 lb ESB Malt 36 3.5 34.6%
7.50 lb Canadian - Pale 2-Row7.5 lb Pale 2-Row 36 1.75 34.6%
2.20 lb Flaked Oats2.2 lb Flaked Oats 33 2.2 10.1%
1 lb United Kingdom - Brown1 lb Brown 32 65 4.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 4.6%
1 lb American - Victory1 lb Victory 34 28 4.6%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4.6%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.3%
21.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.53 66.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 4.6 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
2 tbsp Yeast Nutrient Other Boil 1 min.
1 tbsp Knox Gelatin Fining Secondary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carb in Keg       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 154 °F 60 min
4 gal Sparge -- 170 °F 15 min
3.5 gal Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 7.32 29.3  
Mash volume with grains 9.06 36.2  
Grain absorption losses -2.71 -10.9  
Remaining sparge water volume (equipment estimates 7.25 g | 29 qt) 8.64 34.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.96 63.9
Equipment Profile Used: System Default
 
Notes

Made with odds and ends leftover from numerous brews. Why can't I keep a good inventory of ingredients in my brewhouse? Must be all the brewing I do...
Loves me some brown ale, though.

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  • Last Updated: 2015-08-21 04:05 UTC