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$40.00 USD
pudman's caramel oatmeal ale
Specialty Beer • Partial Mash • 5 gal
July 26, 2001 10:08am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .25 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 6.6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Nugget -11.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .5 oz
Fuggle -4.8 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
East Kent Goldings -5.0 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Fuggle -4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
East Kent Goldings -5.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1tsp
irish moss -(omitted from calculations)
irish moss
-
Wyeast3766Cider
Wyeast3766Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Steep grains for 60 minutes in 2.5 gallons of water at 150 to 160 deg. F. Remove grains and bring the wort to a boil. Remove pot from heat and add extract until dissolved. Bring the wort back to a boil, and add hops and adjuncts as directed below. Tminus 60 Min. Hop 1 Tminus 30 Min. Hop 2, Hop 3 Tminus 15 Min. Adjunct 1 Tminus 0 Min. Hop 4, Hop 5 Notes: Ferment 7 - 14 days. Rack beer into secondary, and ferment for 10 – 14 days. Bottle with 7/8 of a cup of corn sugar.
Style (BJCP)
Category: 23 -Specialty Beer
Subcategory: A -Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.026 -1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 -1.035 | |
| Color: | 14.6 SRM | 1 -50 | |
| Alcohol: | 6.6% ABV | 2.5% -14.5% | |
| Bitterness: | 51.2 IBU | 0 -100 | |
Discussion
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