Santa Cruz Oat Session IPA - Beer Recipe - Brewer's Friend

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Santa Cruz Oat Session IPA

113 calories 11.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MROE
Calories: 113 calories (Per 330ml)
Carbs: 11.5 g (Per 330ml)
Created: Friday August 30th 2019
1.037
1.009
3.7%
74.5
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.30 kg Crisp Malting - Finest Maris Otter2.3 kg Finest Maris Otter 38 6.51 76.7%
350 g Flaked Oats350 g Flaked Oats 33 4.37 11.7%
350 g German - CaraMunich II350 g CaraMunich II 34 121.26 11.7%
3,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Warrior25 g Warrior Hops Pellet 15 Boil 60 min 61.17 17.2%
30 g Citra30 g Citra Hops Pellet 11 Whirlpool at 100 °C 20 min 7.47 20.7%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Whirlpool at 100 °C 20 min 5.84 20.7%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop at 19 °C 3 days 20.7%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Dry Hop at 19 °C 3 days 20.7%
145 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 126.3 g       Temp: 19 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9.6 7.64 35.7 30 36 260
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11
Mash volume with grains (equipment estimates 12.6 L) 12.9
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 17.8 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 19
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

mash-in a 65/66° 60m
mash-out a 76°/78° 15m

acqua calcolare al momento

nessuna filtrazione eccetto imbottigliamento per separazione luppoli

inserire luppoli in dry al quinto giorni di fermentazione, tenere

al 8° giorno abbassare temperatura a 16/15 gradi

ferm tra 20-19 gradi

abv fine rifermentazione 5,6% / 5,7%

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  • Last Updated: 2019-11-24 21:52 UTC