Oat dream NE IPA - Beer Recipe - Brewer's Friend

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Oat dream NE IPA

240 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Wednesday October 9th 2019
1.072
1.019
7.4%
39.3
6.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Pale Ale Malt 2-Row9 lb Pale Ale Malt 2-Row 36.8 3.5 47.4%
5.50 lb Flaked Oats5.5 lb Flaked Oats 33 2.2 28.9%
3 lb United Kingdom - Oat Malt3 lb Oat Malt 28 2 15.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.3%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.6%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 15 min 9.52 5.9%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 30 min 13.14 11.8%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 180 °F 30 min 11.52 11.8%
2 oz Riwaka2 oz Riwaka Hops Pellet 5.5 Whirlpool at 180 °F 30 min 5.07 11.8%
2 oz Enigma2 oz Enigma Hops Pellet 17 Dry Hop 2 days 11.8%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Dry Hop 2 days 11.8%
2.50 oz Nelson Sauvin2.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 14.7%
3.50 oz Riwaka3.5 oz Riwaka Hops Pellet 5.5 Dry Hop 2 days 20.6%
17 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
104 5 50 212 73 0
Mash pH at 5.4 and add lactic in boil to 5.1

8.6 gal RO mash water:
———————————
3 g gypsum
7.3 g CaCl2
1.7 g Epsom
3.4 g NaCl
1.7 mL lactic acid

4.3 mL lactic acid post mash in BK
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.6 gal Mash (148 F) Strike 154 °F 148 °F 90 min
Starting Mash Thickness: 2.85 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.27 gal (57.06 qt). Suggest reducing strike water volume to 10.56 gal (42.24 qt) and adding 2.27 gal (9.06 qt) sparge/top-off. 12.83 51.3  
WARNING: Based on your provided mash thickness (2.85 qt/lb), your strike volume will exceeds the total water needed for the recipe (10 g). Reduce mash thickness to 2.21 qt/lb or increase pre-boil volume to 10.33 g.    
Strike water volume at mash thickness of 2.85 qt/lb 12.83 51.3  
Mash volume with grains (equipment estimates 14.04 g | 56.2 qt) 14.27 57.1  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.96 g | 31.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Going into fermentor 6.5 26  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Split dry hop into 3 additions after fermentation ends (run low CO2 while opening fermenter) after soft crash at 58F (bring back up into low 60s before adding hops). Run two days per addition and then cold crash (~2 days) and package.

Brew day: 07-FEB-20
Ferment at 66F

Bumped to 69F on 11-FEB-20

Temp dropped to 58F on 13-FEB-20, after 24-48 hr add first round of dry hop blend (with PRV open while gas on)

Temp bumped to 62F and 4 oz of dry hop blend added on 14-FEB-20. Temp bumped to 66F after ~12 hr as no dry hops were visible on surface (all sank).

Second half of dry hop blend added on 15-FEB-20.

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  • Last Updated: 2020-02-22 19:26 UTC