Oatmeal Pale Ale - AG #46

[jeg3]

It's been a while since I posted a brew, but I put this on yesterday. I took some inspiration from the NEIPA trend but wanted to keep it more along the lines of a hoppy English ale.

Pale Malt 3.8kg
Crystal 20L 250g
Torrified wheat 250g
Flaked oats 250g

Challenger 25g @ 90 mins
EKG 25g @ 10 mins
Challenger 20g @ 10 mins
EKG 35g @ 5 mins

35 IBU
Colour is 10.5 EBC

Irish Moss added at 10 mins

11.5l mash for 60 minutes at 66°C with 13ml CRS added.
22l sparge at 74°C with 26ml CRS added.

6g Calcium Chloride added to the boiler.

WY1318 added at 22°C and into the fridge which is set to 20°C.

I messed up on Beersmith and selected a 90 minute boil instead of 60, which meant the first hop addition went in at 90 rather than 60, in the end it makes little difference. But it does explain why the sparge was higher, and accounted for the initial boil over which I rarely get with 60 minute boils.

Activity this morning and a nice krausen has risen. My first time using 1318 so will be interesting to see what it's like.

 

[RichardM]

Sounds good. I'm looking forward to photo and report when you get to drink it.

 

[jeg3]

I forgot to say OG was 1.043, so depending on attenuation should be 4.2 - 4.4%

 

[jeg3]

Cropped some yeast and took some sort yesterday for the next brew. It's fermenting out now.

I was going to follow the Wyeast process of skimming and discarding, waiting, then skimming and keeping, but decided it was probably too risky from an infection perspective, so just dunked a sanitised ladel in and out into a sanitised jar

 

[jeg3]

Did 8 bottles and put the rest in the king keg on Saturday evening. FG was spot on at 1.011. The new fermentor with the racking valve makes the job much easier now I don't have to use syphons.

Next up is a spring ale in a couple of weeks

 

[Oneflewover]

WY1318 is brilliant.