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Oat Graff Experiment #2

136 calories 6.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Specialty Cider or Perry
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.2 gallons
Post Boil Size: 2.7 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 37% (brew house)
Calories: 136 calories (Per 12oz)
Carbs: 6.5 g (Per 12oz)
Created: Saturday November 9th 2019
1.043
1.000
5.6%
2.2
4.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 1.5%
23.50 lb Apple23.5 lb Apple - (late boil kettle addition) 5.6 0 70.1%
9.50 lb United Kingdom - Oat Malt9.5 lb Oat Malt 28 2 28.4%
33.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.31 oz Spalt0.31 oz Spalt Hops Pellet 4.5 Boil 10 min 2.19 100%
0.31 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp alpha amylase Other Mash 90 min.
50 g glucoamylase Other Mash 45 min.
1 each Whirlfloc Water Agt Boil 5 min.
10 g White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
4 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
97%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Strike 164 °F 150 °F 180 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains (equipment estimates 1.25 g | 5 qt) 4.05 16.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 2.45 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.53 g | 6.1 qt) 4.2 16.8  
Volume increase from sugar/extract (late additions) 2.68 10.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.7 10.8  
Top off amount 2.8 11.2  
Going into fermentor 5.5 22  
Total: 5.7 22.8
Equipment Profile Used: System Default
 
Notes

Brew Day:

  • Grains were all run through the mill at my LHBS 3 times, as I could not adjust the setting. Still not sure how well milled they were.
  • Added ~1g too much gypsum; reflected in the recipe, will fix next time.
  • Citric acid was added by way of ~1.5oz lemon juice (juice of one lemon)
  • Mash was held at 150 for 90 min for the alpha amylase, then lowered to and held at 140 for another 90 min for the glucoamylase. Conversion was achieved, as indicated by an iodine test.
  • Sweet Wort Gravity: 1.024
  • Used a new hop bag, and as a result some of the pellets clumped and probably didn't properly seep into the wort during boil.
  • OG: 1.048: the Apple Juice was slightly sweeter than the recipe indicates.
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  • Last Updated: 2019-12-02 02:18 UTC