QUANDARY Oak-aged Oatmeal Pale Ale

Method: All Grain
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Two Cats Brewing
Calories: 168 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created Friday January 2nd 2015

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.14%

IBU (tinseth):

59.61

SRM (morey):

4.16

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Belgian - Pilsner6 lb Pilsner	37	1.6	60%
3 lb	American - Pale Ale3 lb Pale Ale	37	3.5	30%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	10%
10 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.1	Boil	60 min	12.96	33.3%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	30 min	20.44	33.3%
1 oz	Citra1 oz Citra Hops	Leaf/Whole	13.9	Aroma	15 min	26.21	33.3%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Mittelfruh	12.96	33.3%
1 oz	Cascade0.99999999771257 oz Cascade Hops	20.44	33.3%
1 oz	Citra0.99999999771257 oz Citra Hops	26.21	33.3%
3 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
qt	Mash 67'C, Sparge 170'F = 77'C	Sparge	153 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
10 oz	Turbinado	Other	Secondary	--
4 oz	Oak Staves (Whiskey)	Flavor	Secondary	--

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 119 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose CO₂ Level: 2.2 Volumes

Target Water Profile

Lincoln, NE 2012

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
51	0	25	18	51	224
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	8.11	32.5
Strike water volume at mash thickness of 1.25 qt/lb	3.13	12.5
Remaining sparge water volume	4.99	20
Grain absorption losses	-1.25	-5
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	6.61	26.5
Boil off losses	-1.5	-6
Hops absorption losses	-0.11	-0.5
Amount going into fermentor	5	20
Total:	8.11	32.5

Batch Performance

Efficiency:

Conversion: 55.9%

Pre-Boil: 53% 19.5 ppg

Ending Kettle: 44% 16.2 ppg

Brew House: 45% 16.7 ppg

Wort Volume:

4.5 Gallons

Expected 5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.051
Actual OG: 1.037

Alcohol and Attenuation:

ABV: 4.86%

Apparent Attenuation: 100%
Actual FG: 1.000
Calories per 12oz: 116.9

Amount Packaged:

3.94 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 42
Pints: 32

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
2015-01-09	-1853	Mash Complete	1.030	26 Quarts	8/17/2018 9:08 PM	wort is very pale & creamy/cloudy.
2015-01-10	-1852	Pre-Boil Gravity	1.030	26 Quarts	8/17/2018 9:08 PM
2015-01-10	-1852	Boil Complete	1.036	18 Quarts	8/17/2018 9:08 PM
2015-01-10	-1852	Brew Day Complete	1.037	18 Quarts	8/17/2018 9:08 PM
2015-01-17	-1845	Racked	1.004	18 Quarts	8/17/2018 9:08 PM	secondary. 10 oz of turbinado sugar disolved in 1.5 qt of water added to 4.5 gal (approx +1% ABV). will ferment a second time, then TN Honey Whiskey soaked oak chips will be added in a week. TASTING: well-bittered, floral & citrus is bright. clean on the nose; nice acid on the pallet.
2015-01-25	-1837	Fermentation Complete	1.000		8/17/2018 9:08 PM	bottled 17 (12 oz) bottles, the remained (approx 2.75 gals) was transferred to a carboy with Tennessee Honey soaked oak staves for further oak-aging.
2015-03-15	-1788	Tasting Note			8/17/2018 9:08 PM	oak-aging has arrived where I'd like it. a little sour, but oak & whisky notes are coming through the hops nicely. will bottle today or tomorrow.
2015-03-18	-1785	Packaged		504 Ounces	8/17/2018 9:08 PM	25 (12 oz) bottles of the Oak-Aged Quandary bottled. 52+ days on oak.

Notes

Turbinado will be dissolved in 2 cups of water & added to secondary.

Oak Staves soaked in Jack Daniel's Honey for at least a month prior to adding to secondary. Pale ale will be aged a minimum of 1 month on oak; may push aging up to 3 months depending on how quickly the flavor develops.

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Last Updated: 2015-01-16 16:45 UTC

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QUANDARY Oak-aged Oatmeal Pale Ale