American Amber Ale - With Flaked Oats - Comments Welcome

[geoffm33]

Looking to make an American Amber with flaked oats. How does this look?

Thanks!!

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[size=+2]Recipe: American Oatmeal Amber[/size]
Style: American Amber Ale

Recipe Specifications

Batch Size: 5.00 gal
Estimated OG: 1.056 SG
Estimated Color: 12.7 SRM
Estimated IBU: 32.6 IBUs
Boil Time: 60 Minutes

Ingredients:

Amt                   Name                                     Type          #        %/IBU         
6 lbs 4.8 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         2        63.0 %        
1 lbs 3.2 oz          Oats, Flaked (1.0 SRM)                   Grain         3        12.0 %        
1 lbs                 Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         4        10.0 %        
1 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         5        10.0 %        
8.0 oz                Victory Malt (25.0 SRM)                  Grain         6        5.0 %         
0.50 oz               Nugget [13.00 %] - Boil 60.0 min         Hop           7        24.7 IBUs     
0.34 oz               Cascade [5.50 %] - Boil 10.0 min         Hop           10       2.6 IBUs      
0.34 oz               Willamette [5.50 %] - Boil 10.0 min      Hop           11       2.6 IBUs      
0.34 oz               Cascade [5.50 %] - Boil 5.0 min          Hop           12       1.4 IBUs      
0.34 oz               Willamette [5.50 %] - Boil 5.0 min       Hop           13       1.4 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         14       -

 

[thehaze]

The recipe looks solid, especially the hops. The flaked oats are a bit lacking in my own opinion. My latest 4.3% APA fermented with Omega HotHead Ale yeast has 23% Flaked oats and it is smooth. I still think I can do more next time.

With an OG of 1.056 and using US-05, the beer will attenuate too much and become dry.

I used US-05 a few times on Red/Amber brews with a similar OG and all went down to 1.008-1.009, which is way too low for me. A Red/Amber ale should have more malt character ( higher FG ), at leats this is how I prefer them.

 

[geoffm33]

The recipe looks solid, especially the hops. The flaked oats are a bit lacking in my own opinion. My latest 4.3% APA fermented with Omega HotHead Ale yeast has 23% Flaked oats and it is smooth. I still think I can do more next time.

With an OG of 1.056 and using US-05, the beer will attenuate too much and become dry.

I used US-05 a few times on Red/Amber brews with a similar OG and all went down to 1.008-1.009, which is way too low for me. A Red/Amber ale should have more malt character ( higher FG ), at leats this is how I prefer them.

Where would you take the % points out of to increase the Oats? Direct swap with the 2 row?

 

[Yooper]

Where would you take the % points out of to increase the Oats? Direct swap with the 2 row?

If it was my beer, I'd reduce or remove the victory malt. I love victory malt, but it has a drying finish that may be a bit overdone with 5% of the grainbill.

A mash temp of 152 or so should keep this beer from finishing too dry, so I wouldn't worry about that part of it. 10% crystal malt will also keep the beer from feeling too dry in the finish.

 

[thehaze]

Where would you take the % points out of to increase the Oats? Direct swap with the 2 row?

I would swap it with Victory. You have Munich there which is a far better option for pale and darker beers.

Your title says American Amber Ale with Flaked Oats: When I saw it, my immediate thought was that the amber you were going to brew had to have a lot of flaked oats, otherwise it could have been a " regular " amber which had some oats in the recipe. It sounded like you wanted to emphasize/underline the use of oats, hence my initial post, where I meant ( still do actually ) the oats could be more.

Mash temp.: I am one of those who prefer higher mash temps. in recipes where I know I can get away with it. I usually do 154.4 F / 68 C for 60-90 minutes, depending on grain bill. My latest attempt to replicate a juicy IPA with Wyeast 1318 was mashed at 154.4 F ( OG 1.060 ) and FG said 1.013 after 7 days. But 152-153 F will also work very good.

 

[geoffm33]

OK, I bumped the Oats to ~15%, replacing the Victory.

[size=+1]Recipe: American Oatmeal Amber[/size]
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications

Batch Size: 5.00 gal
Boil Size: 6.13 gal
Estimated OG: 1.057 SG
Estimated Color: 13.3 SRM
Estimated IBU: 32.5 IBUs
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:

Amt                   Name                                     Type          #        %/IBU         
6 lbs 6.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         2        63.1 %        
1 lbs 8.0 oz          Oats, Flaked (1.0 SRM)                   Grain         3        14.8 %        
1 lbs 4.0 oz          Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         4        12.4 %        
1 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         5        9.7 %         
0.50 oz               Nugget [13.00 %] - Boil 60.0 min         Hop           6        24.5 IBUs     
0.34 oz               Cascade [5.50 %] - Boil 10.0 min         Hop           9        2.6 IBUs      
0.34 oz               Willamette [5.50 %] - Boil 10.0 min      Hop           10       2.6 IBUs      
0.34 oz               Cascade [5.50 %] - Boil 5.0 min          Hop           11       1.4 IBUs      
0.34 oz               Willamette [5.50 %] - Boil 5.0 min       Hop           12       1.4 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         13       -

Mash Schedule: 01. BIAB Full Body (152F)
Total Grain Weight: 10 lbs 1.7 oz

Name                     Description                             Step Temperat Step Time     
Saccharification         Add 6.50 gal of water at 159.6 F        152.0 F       60 min

Notes:

 

[thunderwagn]

keep this thread up to date. I'd like to see how this turns out.

 

[seatazzz]

Based on what was said above, if you're dead set on Safale-5, make sure your fermentation temp is toward the bottom of the scale so you don't over-attenuate and wind up with some possibly unfavorable esters. I've found the slower you let Safale-5 or Danstar Notty (my go-to yeast) work, the better they are. Beer doesn't finish as dry, and you keep more of the malt forwardness you want while still getting the ABV you were shooting for. Should also retain more of the mouthfeel and smoothness you're aiming for with the oats. Talking out my hat maybe but that's what I know.

 

[geoffm33]

OK, based on some of the feedback here I think I will switch to S-04 and ferment around 64-65°F.

Should I keep it there or ramp up the temp after a few days?

 

[ProblemChild]

With that grain bill, mash higher (154 - 156°F) and use the US-05. With a pound of 80L and the oats, dry will not be a problem.

 

[geoffm33]

With that grain bill, mash higher (154 - 156°F) and use the US-05. With a pound of 80L and the oats, dry will not be a problem.

I tweaked the recipe for a mash at 155 with US-05 and it has the same FG as S-04 at 152. Might stick with the US-05 after all.

[size=+1]Recipe: American Oatmeal Amber[/size]
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications

Batch/Boil Size: 5.00 gal/6.13 gal
Estimated OG/FG: 1.057 SG/1.014 SG
Estimated Color: 13.3 SRM
Estimated IBU: 32.5 IBUs
Estimated ABV: 5.6 %
Brewhouse Eff.: 78.00 %
Boil Time: 60 Minutes

Ingredients:

Amt                   Name                                     Type          #        %/IBU         
6 lbs 6.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         3        63.1 %        
1 lbs 8.0 oz          Oats, Flaked (1.0 SRM)                   Grain         4        14.8 %        
1 lbs 4.0 oz          Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         5        12.4 %        
1 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         6        9.7 %         
0.50 oz               Nugget [13.00 %] - Boil 60.0 min         Hop           7        24.5 IBUs     
0.34 oz               Cascade [5.50 %] - Boil 10.0 min         Hop           10       2.6 IBUs      
0.34 oz               Willamette [5.50 %] - Boil 10.0 min      Hop           11       2.6 IBUs      
0.34 oz               Cascade [5.50 %] - Boil 5.0 min          Hop           12       1.4 IBUs      
0.34 oz               Willamette [5.50 %] - Boil 5.0 min       Hop           13       1.4 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         14       -

Mash Schedule: 02. BIAB Full Body (155F)
Total Grain Weight: 10 lbs 1.7 oz

Name                     Description                             Step Temperat Step Time     
Saccharification         Add 6.50 gal of water at 162.8 F        155.0 F       60 min

Notes:

 

[ProblemChild]

I tweaked the recipe for a mash at 155 with US-05 and it has the same FG as S-04 at 152. Might stick with the US-05 after all.

[size=+1]Recipe: American Oatmeal Amber[/size]
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications

Batch/Boil Size: 5.00 gal/6.13 gal
Estimated OG/FG: 1.057 SG/1.014 SG
Estimated Color: 13.3 SRM
Estimated IBU: 32.5 IBUs
Estimated ABV: 5.6 %
Brewhouse Eff.: 78.00 %
Boil Time: 60 Minutes

Ingredients:

Amt                   Name                                     Type          #        %/IBU         
6 lbs 6.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         3        63.1 %        
1 lbs 8.0 oz          Oats, Flaked (1.0 SRM)                   Grain         4        14.8 %        
1 lbs 4.0 oz          Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         5        12.4 %        
1 lbs                 Munich Malt - 10L (10.0 SRM)             Grain         6        9.7 %         
0.50 oz               Nugget [13.00 %] - Boil 60.0 min         Hop           7        24.5 IBUs     
0.34 oz               Cascade [5.50 %] - Boil 10.0 min         Hop           10       2.6 IBUs      
0.34 oz               Willamette [5.50 %] - Boil 10.0 min      Hop           11       2.6 IBUs      
0.34 oz               Cascade [5.50 %] - Boil 5.0 min          Hop           12       1.4 IBUs      
0.34 oz               Willamette [5.50 %] - Boil 5.0 min       Hop           13       1.4 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         14       -

Mash Schedule: 02. BIAB Full Body (155F)
Total Grain Weight: 10 lbs 1.7 oz

Name                     Description                             Step Temperat Step Time     
Saccharification         Add 6.50 gal of water at 162.8 F        155.0 F       60 min

Notes:

Awesome. i like the look of that one. Just seemed to me that 05 was a better fit.