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 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

FIRST GOLD

(kg)

782

Contribution%

30

Alpha Acid%

7.5

Addition

Start of boil

MINSTREL

(kg)

978

Contribution%

30

Alpha Acid%

6

Addition

Middle

AURORA

(kg)

1118

Contribution%

40

Alpha Acid%

7

Addition

Flame out

CARL'S TOP TIP

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