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AG#51 – Double Oat Pale

Posted on: March 20, 2011

Double Oat Pale – Using Malted & Flaked Oats to hopefully give a full silky body, late hopped fairly heavily with German Hersbrucker & New Zealand Nelson Sauvin hops. (This hop combo worked well back in AG#37, so it should do again)

Fermentables:
Lager Malt – 75%
Caramalt – 10%
Oat Malt – 5%
Flaked Oats – 5%
Wheat Malt – 5%

Hops:
Magnum – 14.5 % @ 60 mins – 27g – (FWH)
Nelson Sauvin – 11.7 % @ 0 mins – 50g – (20-30min 80c Steep)
Hallertauer Hersbrucker – 3 % @ 0 mins – 50g – (20-30min 80c Steep)

Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.012
Alcohol Content: 4.7% ABV
Total Liquor: 33.1 Litres
Mash Liquor: 11.6 Litres
Mash Efficiency: 80 %
Bitterness: 40 EBU
Colour: 7 EBC
Yeast: Safale us-05
Liquor Treatment to General Purpose in GW Calc
Mash for 60mins @ 67c
Batch Sparge @ 77c
Boil for 60mins
Protafloc Tablet @ 10mins

Malts and temp:
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Hops weighed out:
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The mash, wooo isn’t this an exciting shot!:
Image
First Wort Hops, Magnum, lovely smelling and quite sticky:
Image
Second runnings, a very hydrated pale piss colour:
Image
80c Steep hops, Hersbrucker & Nelson Sauvin:
Image
Running to FV, gave my bucket a good caustic soak today, rinse and final StarSan:
Image

88% Mash Efficiency, and Hydrometer says I hit my gravity Refractometer says I am 1 point low (I need to calibrate it).

Here’s my Pump Clip Design, done in Adobe Illustrator with a little bit of Stock Illustration from Fotolia.

Double_Oat_Pale

My first Casked Home brewed ale:

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*Casked 30th Mar ’11 with about 40g sugar, Alkleer Finings

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2 Responses to "AG#51 – Double Oat Pale"

[…] beer, just needs the Coriander cutting in Half with some proper Whitelabs Wit yeast. AG #51 – Double Oat Pale The beer that made £65 for Charity at the NCB meet at Saltaire Brewery. AG #46 – Phlegm Nasty […]

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