iPA - 21 - Oats Recipe

Recipe Info

Recipe Image

iPA - 21 - Oats

by on
All Grain
3.4 Gallon(s)
4 Gallon(s)
10 min
71%
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

83% - Pale Ale - US
5
37
3
Mash
17% - Rolled Oats - US
1
33
2
Mash

Hops

Columbus
1
Pellet
Mash
0 min(s)
15
0.0
Citra
2
Pellet
Boil
10 min(s)
12
50.6
Citra
1
Pellet
DryHop
0 day(s)
12
0.0
Columbus
1
Pellet
DryHop
0 day(s)
15
0.0
Citra
1
Pellet
DryHop
0 day(s)
12
0.0

Yeast

Fermentis Safale US-05
74%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
150
25 min

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)

There aren't any tasting notes logged yet

Recipe Facts

iPA - 21 - Oats
  • 3.40 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 10  min Boil Time
  • 1.046 OG
  • 1.012 FG
  • 50.6 IBU (tinseth) Bitterness
  • 1.11 BG:GU
  • 4.5° SRM Color
  • 71% Efficiency
  • 4.3% ABV Alcohol
  • 151 per 12oz Calories
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