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Cheeri-Oat Blonde Ale

Cheeri-Oat Blonde Ale

Blonde Ale • All Grain • 5 gal

John_M

Experimented using oat malt as the primary malt (no barley) with enough wheat to keep the DP up for conversion.

May 23, 2016  07:35am

5.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 3 lbs Oat Malt;Thomas Fawcett

    Oat Malt;Thomas Fawcett

  • 1 lbs Golden Naked Oats

    Golden Naked Oats

    Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.

  • 3 lbs Red Wheat Malt;Briess

    Red Wheat Malt;Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1.5 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 0.5 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1 oz Crystal -3.2 AA% pellets; boiled 60 min

    Crystal

    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 1ea Whirlfloc Tablets (Irish moss) -Boil 15 min. (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • FermentisUS-05Safale US-05

    FermentisUS-05Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Oat-based ale, without any barley

Style (BJCP)

Category: 18 -Pale American Ale

Subcategory: A -Blonde Ale

Range for this Style
Original Gravity: 1.052 1.038 -1.054
Terminal Gravity: 1.011 1.008 -1.013
Color: 4.8 SRM 3 -6
Alcohol: 5.3% ABV 3.8% -5.5%
Bitterness: 16.2 IBU 15 -28

Discussion

John_M

very drinkable!

2016-05-23 7:43am

This is a very light and drinkable "lawnmower" beer. It has definite citrus notes and a great head. It is a crystal clear straw color, but there is some chill haze, though. I think my wife will even like this one.

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