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Homebrewers Association
Homebrew Recipes

Carla’s Oat Brown Ale

This beer recipe is featured in the July/August 2010 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership, along with access to the online digital archive.

This homebrew recipe from AHA founder Charlie Papazian was created with his wife Sandra to celebrate the birth of their daughter Carla in 2010. This brown ale is an easy drinking session beer that contains toasty notes from the specialty malts and a balanced, British hop character. Cheers!

Carla’s Oat Brown Ale | English Brown Ale

Ingredients

  • For 5 gallons (19 L)
    • 4 lb (1.82 kg) Maris Otter malt
    • 3 lb (1.36 kg) English mild malt
    • 1 lb (454 g) Oats, rolled
    • 8 oz (225 g) English Crystal malt (10 L)
    • 8 oz (225 g) Honey malt
    • 4 oz (113 g) Belgian Aromatic
    • 9 oz (250 g) Dark Rapadura sugar
    • 1 oz (28 g) UK Fuggles hops, 4.7% a.a. (60 min)
    • 1 oz (28 g) UK Ken Goldings hops (5 min)
    • 2 drops Styrian Goldings hop oil
    • 0.25 tsp Irish Moss, powdered
    • 0.75 cup Corn Sugar (priming bottles) or 0.33 cup corn sugar for kegging
    • 1 packet/vial English Ale yeast or Cry Havoc yeast

    Specifications

    • Original Gravity: 1.048
    • Final Gravity: 1.016
    • ABV: 4.4%
    • IBU: 37
    • SRM: 10
    • Boil Time: 60 minutes
    • Efficiency: 75%

    Directions

    Reserve 1 cup of crushed pale malt for boil. A step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 l) of 140o F (60o C) water to the crushed grain (minus the 1 cup of pale malt), stir, stabilize and hold the temperature at 132o F (53o C) for 30 minutes. Add 1 lb of rolled oats and 1 cup of crushed pale malt to 5.5 quarts (4.3 l) cool/warm water and bring to boil for 15 minutes. Add the boiling water, oats and malt to infused grain mash and add heat if necessary to bring temperature up to 155o F (68o C)and hold for about 30 minutes. Raise temperature to 167o F (75o C), lauter and sparge with 3.5 gallons (13.5 l) of 170o F (77o C) water.  Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops, rapadura sugar and bring to a full and vigorous boil.

    The total boil time will be 60 minutes. When 10 minutes remain add the Irish moss. When 5 minute remains add the 5-minute hops. After a total wort boil of 60 minutes turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.

    Pitch the yeast when temperature of wort is about 70o F (21o C). Ferment at about 70o F (21o C) for about one week or when fermentation shows signs of calm and stopping.

    Prepare the hop oil by using a pipette to carefully add 2 drops of oil into a sanitized beer glass into which you’ve added about 1 tablespoon (about 15 ml) of grain alcohol or 100+ proof vodka/neutral spirits. Swirl and blend oil into alcohol. Add about 4 oz of cheap light lager beer to further disperse oil into mixture. Add dispersed oil/beer/alcohol mixture into your secondary fermenter and then rack beer from primary into the secondary. If you have the capability, “cellar” the beer at about 55o F (12.5o C) for about one week. Prime with sugar and bottle or keg when complete.



    Partial Mash Option

    Ingredients:

    • 3 lb (1.82 kg) Amber or Maris Otter liquid malt extract
    • 3 lb (1.36 kg) English mild malt
    • 1 lb (454 g) Oats, rolled
    • 8 oz (225 g) English Crystal malt (10 L)
    • 8 oz (225 g) Honey malt
    • 4 oz (113 g) Belgian Aromatic
    • 9 oz (250 g) Dark Rapadura sugar
    • 1.25 oz (28 g) UK Fuggles hops, 4.7% a.a. (60 min)
    • 1 oz (28 g) UK Ken Goldings hops (5 min)
    • 2 drops Styrian Goldings hop oil
    • 0.25 tsp Irish Moss, powdered
    • 0.75 cup Corn Sugar (priming bottles) or 0.33 cup corn sugar for kegging
    • 1 packet/vial English Ale yeast or Cry Havoc yeast

    Directions:

    Heat 5.5 quarts (5.2 l) water to 172o F (77.5o C) and add crushed grains and oats to the water. Stir well to distribute heat. Temperature should stabilize at about 155o F (68o C). Wrap a towel around the pot and set aside for about 60 minutes. Have a homebrew.

    After 45 minutes add heat to the mini-mash and raise the temperature to 167o F (75o C). Pass the liquid and grains into a strainer and rinse with 170o F (77o C) water. Discard the grains.

    Add to the sweet extract you have just produced more water, bringing the volume to about 2.75 gallons (10.5 l). Add malt extract, rapadura sugar and 60 minute hops and bring to a boil. The total boil time will be 60 minutes. When 10 minutes remain add the Irish moss. When 5 minute remains add the 5-minute hops. After a total wort boil of 60 minutes turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes.

    Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. If necessary add cold water to achieve a 5.5 gallon (21 l) batch size. Aerate the wort very well.

    Pitch the yeast when temperature of wort is about 70o F (21o C) for about one week or when fermentation shows signs of calm and stopping. Prepare the hop oil by using a pipette to carefully add 2 drops of oil into a sanitized beer glass into which you’ve added about 1 tablespoon (about 15 ml) of grain alcohol or 100+ proof vodka/neutral spirits. Swirl and blend oil into alcohol. Add about 4 oz of cheap light lager beer to further disperse oil into mixture. Add dispersed oil/beer/alcohol mixture into your secondary fermenter and then rack beer from primary into the secondary. If you have the capability, “cellar” the beer at about 55o F (12.5o C) for about one week. Prime with sugar and bottle or keg when complete.

     
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