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BrewBlog: Honey Oatmeal Pale Ale

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

OG Range

FG Range

ABV Range

Color Range

Brewer:

Tom D

Brew Date:

April 05, 2009

Yield:

20 gallons

Color:

4 SRM

Conditioning:

Keg

Batch No:	002-09
Status:	Primary

General Information

Method:	All Grain
Cost:	110.00

This is our Oatmeal Pale Ale recipe that we add Honey malt to to give it a nice subtile honey taste and aroma.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

36.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

72.7% of grist

2.50 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

5.1% of grist

5.00 pounds

Flaked Oats

Color (L):	1 °L
Info/Use:	Adds body and creamy head. For stouts and oat ales.

10.1% of grist

6.00 pounds

Honey Malt

Color (L):	25 °L
Info/Use:	Malt sweetness and honey like flavor and aroma.

12.1% of grist

49.50 pounds

Total Grain Weight

100% of grist

Hops

3.00 ounces

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

12% Leaf @ 60 minutes
Type: Bittering
Use: Boil

36 AAUs

3.00 ounces

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

12% Leaf @ 10 minutes
Type: Aroma
Use: Boil

36 AAUs

6.00 ounces

Total Hop Weight

72 AAUs

Yeast

Max/Tom Repiched Yeast from Inaug/Ale — Culture — 4 Cups

Mash

Mash Type:	Step
Grain Amt.	50 pounds

Grain Temp.	60° F
Tun Temp.	152° F
Sparge Temp.	180° F
Equip. Adj.?	True

Step	Description	Temp.	Time
Protien Rest		122° F	20 min.
Mash		152° F	60 min.
Mash Out		170° F	10 min.
Sparge		175° F	50 min.

Water Profile

Source:

Max's Garden Hose

Procedure

Everything was as a normal brew, except we decided to hold the oatmeal till mash tun temp came up, we were worried about the oatmeal clogging the mash/sparge. So this way we get the best of both worlds (hopefully). The time from protien rest to mash temp was almost an hour, ok I guess if we are looking for a well balenced brew, got all the enzymes activated in this one.

Everything was as a normal brew, except we decided to hold the oatmeal till mash tun temp came up, we were worried about the oatmeal clogging the mash/sparge. So this way we get the best of both worlds (hopefully).

The time from protien rest to mash temp was almost an hour, ok I guess if we are looking for a well balenced brew, got all the enzymes activated in this one.

View Tom's Brewing Calendar

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Aarrr Aye PA	Oct 20, 2009
90 Min IPA	Jul 11, 2009
Oatmeal Pale Ale	Jun 10, 2009
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