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Oaked XPA

174 calories 16 carbs
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 81% (ending kettle)
Source: Nigel Price
Calories: 174 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Tuesday December 11th 2018
1.053
1.010
5.55%
44.81
9.33
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 87%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 10.9%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 2.2%
4.6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil at 104 °C 60 min 27.23 15.8%
10 g Citra10 g Citra Hops Pellet 12.7 Boil at 104 °C 10 min 5.57 10.5%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil at 104 °C 10 min 0.55 10.5%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Whirlpool at 78 °C 0 min 5.68 10.5%
10 g Citra10 g Citra Hops Pellet 12.7 Whirlpool at 78 °C 0 min 5.77 10.5%
20 g Citra20 g Citra Hops Pellet 12.7 Dry Hop 6 days 21.1%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 6 days 21.1%
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 68 °C 80 min
11 L Sparge 70 °C --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
23 Each
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Added 1/2 tsp Cacl
Sparged to 27L
Avoided major boilover, just barely!

22L left at end of 90 minute boil
Whirlpool for 30 mins

Robobrew settings (35 degree Celsius day)
S1 = delay until ready to heat strike
S2 = 71 deg for 1:30
S3 = 68 deg for 1:30
S4 = 75 deg for 30
S5 = 108 for 2:00

Pitched Gen 3 of US-05 at 21 degrees
Set ferment temp to 19 degrees

Day 6 gravity = 1011
Increased ferment temp to 21 degrees
Dry hopped

Day 8 gravity = 1011
Added 60 grams of medium toasted American oak staves

Day 11 gravity = 1008
Cold Crashed

Day 12 bottled / kegged

ABV: 5.91 %

Great flavour, hops and oak work well together.
Beer dried out more than expected.

Entered into local beer comp.
Scores of 38, 37 and 33

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-15 11:47 UTC
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