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Oat red

172 calories 17.8 g 12 oz
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 90%
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created Wednesday November 23rd 2022
1.052
1.013
5.0%
24.7
13.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row 37 1.8 81%
8 oz German - CaraRed8 oz CaraRed 34 20 10.1%
4 oz United Kingdom - Golden Naked Oats4 oz Golden Naked Oats 33 10 5.1%
3 oz Proximity - Chocolate Rye3 oz Chocolate Rye 34.5 225 3.8%
79 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Sorachi Ace0.2 oz Sorachi Ace Hops Pellet 12.1 Boil 60 min 18.61 16.7%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.4 Boil 10 min 4.46 20.8%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.4 Boil 0 min 20.8%
0.25 oz Barth-Haas - Styrian Savinjski Golding0.25 oz Styrian Savinjski Golding Hops Pellet 2.3 Boil 10 min 1.6 20.8%
0.25 oz Barth-Haas - Styrian Savinjski Golding0.25 oz Styrian Savinjski Golding Hops Pellet 2.3 Boil 0 min 20.8%
1.20 oz / 0.00
 
Yeast
Omega Yeast Labs - British Ale VIII OYL-016
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 43 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Oat red" No Profile Selected beer recipe by hotfoot-teddy. BIAB, ABV 5.03%, IBU 24.68, SRM 13.48, Fermentables: (Brewers Malt 2-Row, CaraRed, Golden Naked Oats, Chocolate Rye) Hops: (Sorachi Ace, Cascade, Styrian Savinjski Golding)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-23 19:13 UTC
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