Oat Cream Daydream - Beer Recipe - Brewer's Friend

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Oat Cream Daydream

236 calories 25.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Legropes
Calories: 236 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Sunday February 23rd 2020
1.076
1.021
7.2%
50.3
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Simpsons - Maris Otter pale3.5 kg Maris Otter pale 38 2.4 44.6%
2.25 kg Rolled Oats2.25 kg Rolled Oats 33 2.2 28.7%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.1%
0.40 kg New Zealand - Gladiator Malt0.4 kg Gladiator Malt 37.3 5.08 5.1%
0.80 kg Gladfield - Wheat Malt0.8 kg Wheat Malt 38.8 2.13 10.2%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 6.4%
7.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Warrior25 g Warrior Hops Pellet 16 Boil 30 min 33.84 11.1%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 5 min 4.72 11.1%
25 g cashmere25 g cashmere Hops Pellet 8.1 Boil 5 min 4.44 11.1%
12.50 g Citra12.5 g Citra Hops Lupulin Pellet 12 Whirlpool 0 min 3.57 5.6%
12.50 g Mosaic12.5 g Mosaic Hops Lupulin Pellet 12.5 Whirlpool 0 min 3.72 5.6%
25 g Citra25 g Citra Hops Lupulin Pellet 11 Dry Hop 7 days 11.1%
25 g Mosaic25 g Mosaic Hops Lupulin Pellet 12.5 Dry Hop 7 days 11.1%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 11.1%
25 g cashmere25 g cashmere Hops Pellet 8.1 Dry Hop 3 days 11.1%
12.50 g Citra12.5 g Citra Hops Lupulin Pellet 11 Dry Hop 3 days 5.6%
12.50 g Mosaic12.5 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 5.6%
225 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.41 L beta glucan rest Strike 55 °C 48 °C 30 min
10.5 L sacc rest - add water chemistry here Infusion 100 °C 68 °C 60 min
12 L Sparge -- 78 °C --
Starting Mash Thickness: 1.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.8 L/kg 13.4
Mash volume with grains 18.3
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 19 L) 22.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 28
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21.1 L) 24
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.9 L) 21
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Mashed at 66-67C
Terrible efficiency. Oats and malt need to be separate when milling.
55%......might need beta-glucanase enzymes?

Dry hopped first lot at 3.5 days after pitching yeast. Yeast fermented this beer in 3.5 days.

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  • Last Updated: 2021-03-15 03:24 UTC