Drunken Monk
Active Member
This is my first attempt at formulating my own AG recipe. Any thoughts or suggestions? Has anyone here used Simpson's Golden Naked Oats before? Do they have to be milled? They are pretty small so I would probably have to adjust my mill to get a decent crush on them.
Thanks for the input.
Selected Style and BJCP Guidelines
11C-English Brown Ale-Northern English Brown Ale
Minimum OG: 1.040 SG Maximum OG: 1.052 SG
Minimum FG: 1.008 SG Maximum FG: 1.013 SG
Minimum IBU: 20 IBU Maximum IBU: 30 IBU
Minimum Color: 30.6 EBC Maximum Color: 57.1 EBC
Recipe Overview
Wort Volume Before Boil: 6.50 US gals Wort Volume After Boil: 5.25 US gals
Volume Transferred: 5.25 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.25 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.039 SG Expected OG: 1.049 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.9 % Expected ABW: 3.8 %
Expected IBU (using Tinseth): 26.4 IBU Expected Color (using Morey): 41.2 EBC
BU:GU ratio: 0.54 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 62 degF
Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 5.00 lb 52.6 % 1.7 In Mash/Steeped
US Vienna Malt 3.00 lb 31.6 % 2.0 In Mash/Steeped
US Caramel 40L Malt 0.50 lb 5.3 % 3.8 In Mash/Steeped
US Victory Malt 0.50 lb 5.3 % 2.7 In Mash/Steeped
UK Chocolate Malt 0.25 lb 2.6 % 21.4 In Mash/Steeped
UK Golden Naked Oats 0.25 lb 2.6 % 0.1 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Willamette 4.8 % 1.00 oz 19.1 Loose Pellet Hops 60 Min From End
US Willamette 4.8 % 0.50 oz 7.3 Loose Pellet Hops 30 Min From End
Yeast
Danstar-Nottingham
Thanks for the input.
Selected Style and BJCP Guidelines
11C-English Brown Ale-Northern English Brown Ale
Minimum OG: 1.040 SG Maximum OG: 1.052 SG
Minimum FG: 1.008 SG Maximum FG: 1.013 SG
Minimum IBU: 20 IBU Maximum IBU: 30 IBU
Minimum Color: 30.6 EBC Maximum Color: 57.1 EBC
Recipe Overview
Wort Volume Before Boil: 6.50 US gals Wort Volume After Boil: 5.25 US gals
Volume Transferred: 5.25 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.25 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.039 SG Expected OG: 1.049 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.9 % Expected ABW: 3.8 %
Expected IBU (using Tinseth): 26.4 IBU Expected Color (using Morey): 41.2 EBC
BU:GU ratio: 0.54 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 62 degF
Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 5.00 lb 52.6 % 1.7 In Mash/Steeped
US Vienna Malt 3.00 lb 31.6 % 2.0 In Mash/Steeped
US Caramel 40L Malt 0.50 lb 5.3 % 3.8 In Mash/Steeped
US Victory Malt 0.50 lb 5.3 % 2.7 In Mash/Steeped
UK Chocolate Malt 0.25 lb 2.6 % 21.4 In Mash/Steeped
UK Golden Naked Oats 0.25 lb 2.6 % 0.1 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Willamette 4.8 % 1.00 oz 19.1 Loose Pellet Hops 60 Min From End
US Willamette 4.8 % 0.50 oz 7.3 Loose Pellet Hops 30 Min From End
Yeast
Danstar-Nottingham