iPA - 21 - Oats Recipe

Recipe Info

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iPA - 21 - Oats

by on
All Grain
3.4 Gallon(s)
4 Gallon(s)
10 min
71%
Comments  Brew Sessions (0)
Slightly softer water, all base malt, oats again. Pitch - W 6/22 End Temp - F 6/24 Dry Hop - W 6/29 Swirl - F 7/1 Cold Crash - S 7/2 Keg - U 7/3 Tap - M 7/4 OG: 11.5 (right on) FG: 6.0 Notes: the oats took an additional .1 gallons with it. Taste before dry hop was amazing, full bodied, hoppy, delicious. Ph is totally dialed in, not bitter at all. Might have found the perfect ratios. Taste is a little one dimensional, def drier, a touch bitter (maybe due less crystal). Hops may also be losing flavor at this point of the year. 10 days in, I'm not loving this one.

This recipe was cloned from iPA - 20 - Mosaic.

Fermentables

% lb fermentable ppg   L   usage  
83% 5 Pale Ale - US 37
Mash
17% 1 Rolled Oats - US 33
Mash
6 lb

Hops

oz variety type usage time AA   IBU  
1 Columbus Pellet Mash 0 minutes 15.0 0.0
2 Citra Pellet Boil 10 minutes 12.0 50.6
1 Citra Pellet Dry Hop 0 days 12.0 0.0
1 Columbus Pellet Dry Hop 0 days 15.0 0.0
1 Citra Pellet Dry Hop 0 days 12.0 0.0
6 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safale US-05 74%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 150 25 minutes
 

Special Instructions

  1. pH: 5.4, ferm @ 63, packaging pH: 4.33 (before dry hop)
  2. 3.5 Gyps, 2.5 Eps, 2.5 CaCl, Campden
  3. 30m "hopstand" put hops in during heat up, then chill
  4. First dry hop addition added at pitching

Tasting Notes (0)

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Recipe Facts

iPA - 21 - Oats
3.40 Gallons Liters
4.00 Gallons Liters  @  10  min
1.046
1.012
4.5° SRM
71%
50.6 IBU (tinseth)
1.11
4.3% ABV
151 per 12oz
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