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Australian Oaten Ale

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Australian Oaten Ale

back to search Back to Search  Style Details 

Beer Style: Old Ale  (19A)
Recipe Type: all-grain
Yield: 5 US gallons

Old Ale


Nutty and bitter thirst quenching nectar.
Slightly orangebrown colour. Great froth. Spicy/fruity hop character and definate malty tones. Sharp yet floral.


  • Ale malt (3L) 3.5 kg
  • Munich Malt (16L) 1kg
  • Amber Malt (100L) 200g
  • Dark Crystal Malt (250L) 200g
  • Rolled Oats 200g
  • Pride of Ringwood Hop Flowers 20g
  • Cascade Hop Flowers 50g
  • Finings 1/2 teaspoon (for fussy people)
  • Safale yeast 11.5g

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 4-8 days

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.004
Alcohol by Vol: 6.68%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash Ale and Munich malt at 68 degrees celcius for two hours.
Bring up to 76 degrees celcius for 20 minutes.
Sparge with hot (about 80 degree celcius) water to take wort to about 16 litres.
Meanwhile also boil seperately Amber and Crystal malts with rolled oats for an hour or more, sparge same and add to wort.

Bring wort up to boil and simmer for 1/2 hour before adding 20g Pride of Ringwood Hops and 20g Cascade hops. Keep rolling simmer for further 1/2 hour and add 20g Cascade hops, and add 10g Cascade hops 15mins later for the last 15min of boil.remove hop flowers and let cool.
When cool, add to carbouy and pitch Safale yeast.
Bottle using standard teaspoon of sugar prime per 750ml.