Crisp Oaty Pale Ale

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

This is our English Pale Ale 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 (LITRES):	1630
BATCH SIZE (UK BARRELS):	10
ORIGINAL GRAVITY:	1039 SG
FINAL GRAVITY:	1008 SG
IBUs:	24
COLOUR (EBC/SRM):	15.5 / 7.5
BREWHOUSE EFFICIENCY:	85%

METHODS / TIMINGS

TEMPERATURES
MASH TEMP:	64°C / 147°F
COLLECTION TEMP:	18°C / 64°F
FERMENTATION TEMP:	21°C / 70°F
MASH LIQUOR VOL (LITRES):	704
LIQUOR / MASH RATIO:	2.7 : 1
TIMINGS
MASH:	60 mins
BOIL:	60 mins

INGREDIENTS

MALTS	(kg)	%
BEST ALE	214	86
CRYSTAL 100	11	4
NAKED OAT	36	10

YEAST
WEST COAST PALE ALE

HOPS	(g)	Contribution%	Alpha Acid%	Addition
FIRST GOLD	782	30	7.5	Start of boil
MINSTREL	978	30	6	Middle
AURORA	1118	40	7	Flame out

HOPS

(g)

782

Contribution%

Alpha Acid%

7.5

Addition

Start of boil

(g)

978

Contribution%

Alpha Acid%

Addition

Middle

(g)

1118

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.

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Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

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 here.

Naked Oat Malt

Crisp Naked Oat Malt has become a stalwart of the 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 here.

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