TheOriginalDBS
Well-Known Member
- Joined
- Dec 21, 2012
- Messages
- 49
- Reaction score
- 12
Hey folks, looking for feedback on a 4.5 gal BIAB (all grain) oatwine recipe. Percentages are as I’ve plugged them into Beersmith.
OG 1.099
Est FG 1.019
Est IBU 34.8
Bitterness ratio 0.352
Single infusion mash 149°F for 90 minutes
41.2% Riverbend Streaker Naked Malted Oats
35.3% Rabbit Hill Chillum UK pale ale malt (basically a nice and diastatic local maris otter)
11.8% Mecca Grade Vanora (vienna) malt
8.8% Golden Naked Oats
2.9% Aromatic Malt
90 minute boil
.09 oz Magnum 12% AAU at 60 minutes
Chill to 64°F. Pure O2 like a madman. pitch a giant starter of WLP007 Dry English Ale. (I’m considering a 1:2 blend of Dry English and Escarpment English Ale I, respectively—dry english for insurance policy on the attenuation and English Ale I for the “strawberry jam” esters). Allow to free rise to 66-67°F and hold for first 3 days. Slowly ramp one degree per day thereafter until you hit 70°F. Hold there for 3 more weeks.
Any thoughts, feedback, experiences with this style, etc. would be greatly appreciated!
OG 1.099
Est FG 1.019
Est IBU 34.8
Bitterness ratio 0.352
Single infusion mash 149°F for 90 minutes
41.2% Riverbend Streaker Naked Malted Oats
35.3% Rabbit Hill Chillum UK pale ale malt (basically a nice and diastatic local maris otter)
11.8% Mecca Grade Vanora (vienna) malt
8.8% Golden Naked Oats
2.9% Aromatic Malt
90 minute boil
.09 oz Magnum 12% AAU at 60 minutes
Chill to 64°F. Pure O2 like a madman. pitch a giant starter of WLP007 Dry English Ale. (I’m considering a 1:2 blend of Dry English and Escarpment English Ale I, respectively—dry english for insurance policy on the attenuation and English Ale I for the “strawberry jam” esters). Allow to free rise to 66-67°F and hold for first 3 days. Slowly ramp one degree per day thereafter until you hit 70°F. Hold there for 3 more weeks.
Any thoughts, feedback, experiences with this style, etc. would be greatly appreciated!