Homebrew Crisp Oaty Pale Ale

Floral and piney with malt richness
ABV 4%
IBU 24
OG 1039 SG

This is our English Pale Ale homebrew recipe but with a twist; the addition of Naked Oat Malt to lend body and texture. A late addition of Slovenia Aurora gives a floral and pine character to this very drinkable of oaty pale ales.

BASICS

BATCH SIZE FERMENTER:	25 l
BATCH SIZE BOIL:	27.75 l
ORIGINAL GRAVITY:	1039 SG
FINAL GRAVITY:	1008 SG
IBUs:	24
COLOUR (EBC/SRM):	15.5 / 7.5
BREWHOUSE EFFICIENCY:	80%

METHODS / TIMINGS

TEMPERATURES
MASH TEMP:	64°C / 147°F
FERMENTATION TEMP:	21°C / 70°F
TARGET ATTENUATION:	82%
MASH LIQUOR VOL (LITRES):	11.5
LIQUOR / MASH RATIO:	2.7 : 1
TIMINGS
MASH:	60 mins
BOIL:	60 mins
STAND:	30 mins

INGREDIENTS

MALTS	(kg)	%
BEST ALE	3.48	86
CRYSTAL 100	0.18	4
NAKED OAT	0.59	10

YEAST
WEST COAST PALE ALE

HOPS	(g)	Contribution%	Alpha Acid%	Addition
FIRST GOLD	12	30	7.5	Start of boil
MINSTREL	15	30	6	Middle
AURORA	17.1	40	7	Flame out

HOPS

(g)

Contribution%

Alpha Acid%

7.5

Addition

Start of boil

(g)

Contribution%

Alpha Acid%

Addition

Middle

(g)

17.1

Contribution%

Alpha Acid%

Addition

Flame out

Mike'S TOP TIP

Oats give up soluble fibre to the beer giving a nice smooth finish and enhanced body.

DOWNLOAD RECIPE

Malts used in this Recipe

Extra Light Crystal Malt

Crystal and Cara Malts are so named for the caramelisation and crystallization of the sugars present in the barley kernel. We take green malt from germination and by applying heat while maintaining the moisture content we are able to liquify the endosperm of the barley, transforming the starch into sugars. Heat is then applied and the caramelisation begins.

In the case of Crystal Malts, when the endosperm cools, sugar crystals are formed. When you cut across the grain the glassy sheen of crystalized sugar can be seen.

Each Crystal Malt imparts a clean, nutty, caramel-like sweetness to your beers. Extra Light Crystal gives a subtle caramel flavour.

Find out more about our Extra Light Crystal Malt here.

Naked Oat Malt

Crisp Naked Oat Malt has become a stalwart of the homebrew NEIPA recipe. We malt naturally naked oats to increase potential extract. Naked Oat Malt gives a lovely creaminess and mouthfeel in all styles of beer and is especially suited to juicy hop bombs and heavy beers. They also impart a toasted, biscuit aroma and palate.

Oats are high in β-glucan and for both brewing and baking uses Naked Oat Malt can contribute beta-glucans (soluble fibre) to add an extra property.

If run-off is a concern at higher addition rates, mix 50/50% with our Flaked Torrefied Oats.

Find out more about our Naked Oat Malt here.

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