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.
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 |
HOPSFIRST 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.
