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Oatmeal Belgian Pale Ale V1.1

Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 7.4 gallons
Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (ending kettle)
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1.053
1.012
5.37%
24.68
6.55
Fermentables
Amount Fermentable PPG °L Bill %
7.5 lbBelgian - Pilsner7.5 lb Pilsner371.668.2%
1.5 lbAmerican - Vienna1.5 lb Vienna35413.6%
1 lbFlaked Oats1 lb Flaked Oats332.29.1%
0.5 lbGerman - Acidulated Malt0.5 lb Acidulated Malt273.44.5%
0.25 lbAmerican - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L331202.3%
0.25 lbCane Sugar0.25 lb Cane Sugar - (late addition)4602.3%
11 lb Total      
Hops
Amount Variety Type AA Use Time IBU
1 ozDomestic Hallertau1 oz Domestic Hallertau HopsPellet3.9Boil60 min13.32
1 ozSaaz1 oz Saaz HopsPellet3.5Boil30 min9.19
0.5 ozSaaz0.5 oz Saaz HopsPellet3.5Boil10 min2.17
Yeast
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P)
372 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Notes
66-74 fermentation temp arc for fruity to light spice yeast notes. Same yeast as WLP530. Sugar at 10 min of boil.
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View Count: 493
Brew Count: 0
Last Updated: 2017-06-08 01:37 UTC
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