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DDH Oat Cream IPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24.66 liters
Post Boil Size: 22.49 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andrew Burns
Calories: 281 calories (Per 500ml)
Carbs: 31.1 g (Per 500ml)

Created: Saturday November 25th 2023

Original Gravity:

1.060

Final Gravity:

1.017

ABV (standard):

5.7%

IBU (tinseth):

24.8

SRM (morey):

4.8

Mash pH

5.7

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.80 kg	Crisp Malting - Extra Pale Maris Otter2.8 kg Extra Pale Maris Otter	37.5	2	61%
1 kg	Warminster Maltings - Flaked Malted Oats1 kg Flaked Malted Oats	38	2.06	21.8%
0.30 kg	United Kingdom - Golden Naked Oats0.3 kg Golden Naked Oats	33	10	6.5%
0.30 kg	Simpsons - Wheat Malt0.3 kg Wheat Malt	36.576	2.8	6.5%
0.05 kg	United Kingdom - Dextrine Malt0.05 kg Dextrine Malt	33	1.8	1.1%
0.14 kg	Lactose (Milk Sugar)0.14 kg Lactose (Milk Sugar)	41	1	3.1%
4.59 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Most25 g Most Hops	Pellet	7.9	Boil at 100 °C	5 min	5.31	9.1%
40 g	Yakima Valley Hops - Strata 40 g Strata Hops	Pellet	12	Whirlpool at 90 °C	30 min	10.4	14.5%
30 g	Barth-Haas - Sabro30 g Sabro Hops	Pellet	14	Whirlpool at 90 °C	30 min	9.1	10.9%
40 g	Yakima Valley Hops - Strata 40 g Strata Hops	Pellet	12	Dry Hop (High Krausen) at 16 °C	Day 4		14.5%
30 g	Barth-Haas - Sabro30 g Sabro Hops	Pellet	14	Dry Hop (High Krausen) at 16 °C	Day 4		10.9%
70 g	Yakima Valley Hops - Strata 70 g Strata Hops	Pellet	12	Dry Hop at 12 °C	Day 8		25.5%
40 g	Barth-Haas - Sabro40 g Sabro Hops	Pellet	14	Dry Hop at 12 °C	Day 8		14.5%
275 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Most (Pellet) 25 g Most (Pellet) Hops	5.31	9.1%
150 g	Yakima Valley Hops - Strata (Pellet) 150 g Strata (Pellet) Hops	10.4	54.5%
100 g	Barth-Haas - Sabro (Pellet) 100 g Sabro (Pellet) Hops	9.1	36.3%
275 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 L	Strike	67 °C	67 °C	60 min
9 L	Sparge	70 °C	70 °C	--
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Campden Tablets	Water Agt	Mash	1 hr.
4 g	gypsum (calcium sulfate)	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

Lallemand - Lalbrew New England

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 93 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Perth, Scotland

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2023-12-05 11:41 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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