hahayepyep
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- Jun 28, 2017
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While eating a piece of a lovely toasted honey oat bread the other day, I couldn't help but think, "I want to drink this."
I have little experience with building recipes from scratch and tend to just tweak others', so I'd like some input on where to go from here.
The goal is a toasty, oaty, English pale ale with a slight honey-like sweetness. I want bitterness to be balanced and hop flavor/aroma to be present, but not the main attraction. The star of the show needs to be toasted oat flavor/aroma.
5 US gallon batch, AG (single infusion, batch sparge using 5 gallon cooler)
Expected OG: ~1.054
Expected IBU: ~35
GRAINS:
6# Maris Otter (63.2% of grist)
1# Golden Naked Oats (10.5%)
1# Oat Malt (10.5%) (lightly toasted in oven beforehand)
0.75# Victory (7.9%)
0.5# Special Roast (7.9%)
0.25# Honey Malt (2.6%)
Thinking of mashing @ 154F for 60mins with a 60min boil.
I'd also like to add 1# of honey to primary after fermentation takes off.
HOPS:
1 oz Challenger @ 60
0.5 oz EKG @ 20
0.5 oz EKG @ 10
1 oz UK Fuggle @ 0
YEAST:
I was thinking of trying Wyeast 1469 in a 1L starter. However, I might just go with Nottingham since I know exactly what to expect from it. I've only ever used 1028, S-04, and Nottingham as far as English yeasts go. 1028 would be fine flavor-wise, but I've had trouble getting it to clear satisfactorily in the past.
Ferment temp will be ~65F and I will leave it in primary for 2-3 weeks before bottle conditioning for 4 weeks.
I expect a FG of about 1.012.
SO, whattya think?
The part I'm mostly unsure of is the oat types and amounts and how they'll play with the (somewhat heavy addition) of victory. Do I need rice hulls or a protein rest? I'm also curious what yeast you all might suggest.
Thanks!
I have little experience with building recipes from scratch and tend to just tweak others', so I'd like some input on where to go from here.
The goal is a toasty, oaty, English pale ale with a slight honey-like sweetness. I want bitterness to be balanced and hop flavor/aroma to be present, but not the main attraction. The star of the show needs to be toasted oat flavor/aroma.
5 US gallon batch, AG (single infusion, batch sparge using 5 gallon cooler)
Expected OG: ~1.054
Expected IBU: ~35
GRAINS:
6# Maris Otter (63.2% of grist)
1# Golden Naked Oats (10.5%)
1# Oat Malt (10.5%) (lightly toasted in oven beforehand)
0.75# Victory (7.9%)
0.5# Special Roast (7.9%)
0.25# Honey Malt (2.6%)
Thinking of mashing @ 154F for 60mins with a 60min boil.
I'd also like to add 1# of honey to primary after fermentation takes off.
HOPS:
1 oz Challenger @ 60
0.5 oz EKG @ 20
0.5 oz EKG @ 10
1 oz UK Fuggle @ 0
YEAST:
I was thinking of trying Wyeast 1469 in a 1L starter. However, I might just go with Nottingham since I know exactly what to expect from it. I've only ever used 1028, S-04, and Nottingham as far as English yeasts go. 1028 would be fine flavor-wise, but I've had trouble getting it to clear satisfactorily in the past.
Ferment temp will be ~65F and I will leave it in primary for 2-3 weeks before bottle conditioning for 4 weeks.
I expect a FG of about 1.012.
SO, whattya think?
The part I'm mostly unsure of is the oat types and amounts and how they'll play with the (somewhat heavy addition) of victory. Do I need rice hulls or a protein rest? I'm also curious what yeast you all might suggest.
Thanks!
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