So. Did this beer get brewed?
I’d be sad if it didn’t 
Unfortunately not yet… However! I think I am going to squeeze it in Thursday if my schedule stays clear. I have been so busy with school I have had to keep putting it off.
Finally after constant delays I have a break and am brewing this beer tomorrow morning! I will post an update following the mash.
Well after a hectic start to the morning I am starting the boil. I gave them mash extra time at 148F just to be safe so hope it paid off. Here are two pictures, the first being when I doughed in and the second is towards the end of the mash.
The first one you can see the liquid is very milky in consistency and in the second the color got a little more yellow but still VERY cloudy. After draining the run off the wort is super cloudy and milky colored. I did add Amylase enzymes to the mash to aid in conversion and when tasting the wort it was very sweet so I definitely got some conversion. I will post another update at the end of the boil.
Just pitched the yeast and finished cleaning up make I would call a successful brew so far. Checking the OG before pitching the wort I got 1.062. I did go up to two pounds of oat malt so that could be the reason. Still very cloudy brew but I used a fining agent so hopefully it clears up after fermentation. I will keep everyone posted through fermentation and when I sample the bad boy. Cheers!
Sounds like a fun brew day. Looking forward to your updates
Next day fermentation update. Thick krausen and yeast is working away. The color looks like dish water because of the yeast and the color is probably something ridiculously low like 2-3SRM.
Just checked on this beer while enjoying my Altbier, color is starting to look nice as it finishes up a fermentation, here is the picture below.
And here is a really bad picture of the Altbier but good beer haha.
Thanks for the updates. Keep 'em coming.
So after giving the beer some time to finish and clean up I just put it in the fridge to cold crash and clear up a little bit before bottling. The color has really developed nicely I think and the smell is good. I subbed Newport hops for cluster hops which are pretty cleaning bittering hops from what I read so I think the yeast us kicking out some fruity esters. I will post again on bottling day with some pictures and taste info.
Probably bugging everyone with too many updates but I cant help but be excited. I bottled the beer today. after a day of cold crashing and it looked amazing. The yeast dropped out and it smelled great and it looked good. Unfortunately I was too distracted with bottling I forgot to take a picture… Instead here is some of the beer I will be enjoying over the weekend.
For the record, I appreciate the updates, and have been trying to do better about making sure I update my recipes on here as well.
I’m glad that some are interested in this beer otherwise I feel like I am talking to my self on this thread haha. The beer turned out a lot lighter than I anticipated but my main concern is malt profile for this one.
The way I see it, I read way more than I post. I figure others may be doing the same, so I’ve started updating my recipe posts in case someone was interested but didn’t have anything to add to the conversation.
+1 That is exactly how I feel, I mostly just read through the forum and occasionally I find a post where I think my input might be useful. A beer like this I felt just had to be shared in depth because it’s just a weird unique brew and I thought others might find it cool to see how it turns out.
FYI. I am another silent lurker watching your post. I am curious to see how it comes out. Keep the updates coming. ;D
The results are in on the final product!!! After giving the beer time to carb up in the bottles I cracked one open about 6pm early tonight. I am going to quickly recap my process and ingredients, and then get to my final thoughts. The final recipe ended up being, and it was this for simplicity.
2lbs TF Oat Malt
.25lbs Flaked oats
.25lbs Simpsons Golden naked oats
.2oz Newport hops
US-05
The brew day went smoothly, followed my step mash schedule, everything played out fine you can read in earlier post on the thread. Beer fermented @ around 66F to 68F for about 12 days and was cold crashed for one night then bottled. Now Finally the results.
This beer turned out different from what I was expecting and certainly not in a bad way. First off my expected SRM was wrong and this beer turned out crazy light probably 2-4 at most. The beer is decently clear considering the amount of flaked barley and not using a fining agent.
The beer when poured into a sample glass had a soda like carbonation and the head faded immediately. When I poured the rest into a pint glass aggressively it had a thick head that lasted but still had some soda like carbonation. The one picture was taken a good two minutes after the beer was poured and it still had CO2 rising from the bottom almost champagne like.
Aroma/Flavor: I found the beer had a fruity smell that reminded me of champagne with a little spice. The smell was not overpowering but subtle and pleasant. The flavor almost mimicked the aroma. A spicy earthy bitterness from the hops and while maintaining a super light beer quality and the yeast contributed some subtle fruit flavors as well. Tasted to me almost like a Blonde Ale that was on the verge of being a Pale Ale.
One very subtle aroma that picked up while mashing in and when first pouring the beer was a wet hay like aroma which I found enjoyable and I think the oat malt is the cause.
Overall this beer was a good beer. My parents and girlfriend also sampled some and they enjoyed it as well. The end product is a light and refreshing beer and I think paired with the right hop/yeast combo could be an awesome beer. I think I am going to grab some more oat malt and play around with the recipe until I get it right. Changes for All Oat Ale 2.0 will be using a different yeast and using some fruity hops to brighten up this beer maybe Mosaic and Simcoe or Cascade and Galaxy? Anyone was has anything to add or question or whatever feel free to discuss. I had a lot of fun with this beer glad it paid off. Prost!
add me to the stalker list. thanks for the follow up. was curious how it would turn out.
Would an all oat ale be gluten free?
Well from what I have read is that natural oats are in fact gluten free, however most processed oats are processed with wheat and other grains which can contaminate the oat even in trace amounts. This trace amount of contamination can cause trouble with some people who are gluten intolerant but might not be a problem with others. So the short answer is that it definitely reduces the amount of gluten to almost zero but might not be 100% gluten free.