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

FIRST GOLD

(g)

782

Contribution%

30

Alpha Acid%

7.5

Addition

Start of boil

MINSTREL

(g)

978

Contribution%

30

Alpha Acid%

6

Addition

Middle

AURORA

(g)

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.

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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