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.
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% |
| 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 |
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
FIRST GOLD
782
30
7.5
Start of boil
MINSTREL
978
30
6
Middle
AURORA
1118
40
7
Flame out
Oats give up soluble fibre to the beer giving a nice smooth finish and enhanced body.
