korrosion
Well-Known Member
So our local club has a competition coming up on April 1st. The premise is breakfast beers. The stipulation is that at least 10% of the fermentables need to come from some sort of breakfast food.
My idea is to create an Oatmeal Cranberry Cream Ale. I'm not exactly sure how this will turn out but I took a stab at it and I'm open to any suggestions you all might have. This will definitely be more oats than I have ever used in any beer ever before so I will definitely be performing a protein rest. I have had good luck with 135f for 30 min on my system before.
I plan to toast the oats to get more breakfast like character from them. I want to try and get as close as possible to eating a bowl of oatmeal with cranberries in it!
I plan to use cranberry extract to get that flavor and aroma.
I used Fuggles because I already have some in the freezer!.
Thanks for the help!
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.11 gal
Estimated OG: 1.056 SG
Estimated Color: 4.9 SRM
Estimated IBU: 15.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 8.00 %
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.03 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 16.01 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.96 %
1.00 oz Fuggles [4.50 %] (90 min) Hops 15.9 IBU
1.00 oz Cranberry Extract (Bottling 5.0 min) Misc
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale
Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 12.50 lb
----------------------------
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 11.25 qt of water at 151.7 F 135.0 F
60 min Saccrification Add 12.50 qt of water at 184.9 F 158.0 F
My idea is to create an Oatmeal Cranberry Cream Ale. I'm not exactly sure how this will turn out but I took a stab at it and I'm open to any suggestions you all might have. This will definitely be more oats than I have ever used in any beer ever before so I will definitely be performing a protein rest. I have had good luck with 135f for 30 min on my system before.
I plan to toast the oats to get more breakfast like character from them. I want to try and get as close as possible to eating a bowl of oatmeal with cranberries in it!
I plan to use cranberry extract to get that flavor and aroma.
I used Fuggles because I already have some in the freezer!.
Thanks for the help!
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.11 gal
Estimated OG: 1.056 SG
Estimated Color: 4.9 SRM
Estimated IBU: 15.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 8.00 %
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.03 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 16.01 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.96 %
1.00 oz Fuggles [4.50 %] (90 min) Hops 15.9 IBU
1.00 oz Cranberry Extract (Bottling 5.0 min) Misc
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale
Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 12.50 lb
----------------------------
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 11.25 qt of water at 151.7 F 135.0 F
60 min Saccrification Add 12.50 qt of water at 184.9 F 158.0 F