Oat Malt AK Mild - Beer Recipe - Brewer's Friend

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Oat Malt AK Mild

131 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Drew Beechum / Experimental Brewing
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Wednesday March 16th 2016
1.040
1.009
4.0%
13.9
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 69.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 23.3%
0.60 lb United Kingdom - Crystal 45L0.6 lb Crystal 45L 34 45 7%
8.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Target0.125 oz Target Hops Pellet 11.5 Boil 60 min 6.51 33.3%
0.25 oz Challenger0.25 oz Challenger Hops Pellet 8.5 Boil 30 min 7.4 66.7%
0.37 oz / $ 0.00
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.23 12.9  
Mash volume with grains 3.91 15.7  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume (equipment estimates 4.61 g | 18.5 qt) 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

Recipe Pulled from Experimental Brewing.

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  • Public: Yup, Shared
  • Last Updated: 2016-03-16 20:52 UTC