QUANDARY Oak-aged Oatmeal Pale Ale

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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

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Brew Log History

Target 69°F
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Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-01-16 16:45 UTC

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