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Old 11-04-2009, 06:52 AM   #1
Drunken Monk
Sep 2007
Posts: 37

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

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

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

A wise man once said: "Get it krunk!"

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Old 11-04-2009, 07:12 AM   #2
Blender's Avatar
Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts

The recipe looks pretty good to me but I suppose I would try to get Marris Otter malt if it was available. The proportions seem fine though and you don't have to crush the oats at all, just add them to the mash.

I probably would not use Nottingham for a Brown ale and prefer English ale yeasts.

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Old 11-04-2009, 07:16 AM   #3
Drunken Monk
Sep 2007
Posts: 37

Yeah. For this I was formulating from ingredients I already had. I think next time I'm going to get a sack of M.O. instead of 2-row. I haven't used it yet but I think I would like the maltiness it gives.
A wise man once said: "Get it krunk!"

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