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Old 07-04-2011, 06:58 PM   #11
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No help on the recipe but their vanilla infused Oatis is even better. Mmmm

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Old 07-05-2011, 02:39 AM   #12
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From the website:
# Starting Gravity:
# Bitterness: 50 IBUs
# Alcohol %: 7.2
# Malt: 2 Row Pale Malt, Chocolate Malt, Crystal Malt, Roasted Barley, Oats
# Hops: Nugget

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Old 07-05-2011, 04:17 AM   #13
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Starting gravity was listed in the past at 1.072. To get to 7.2% it needs to finish around 1.018.

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Old 02-10-2012, 01:25 AM   #14
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Here's one i'm trying. I'll let you know how it goes.

10 lbs 2-row pale ale
1 lbs oats flaked
1lb crystal 40
1 lb crystal 60
1 lb roasted barley
1 lb choc malt

1 oz nuggets

White labs 004 yeast, 2qt starter

I mashed at 152 for 60 min and batch sparged x2 at 180.

My preboil was 1.052
OG 1.068
I'm shooting for a final at 1.019

This is my first recipe that I have ever put together so I have no idea how this will turn out.

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Old 08-19-2012, 02:41 AM   #15
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Hey awheeler-

How did this clone turn out? Anyone else playing with this a clone of Ninkasi Oatis?

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Old 08-19-2012, 06:08 AM   #16
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I've been experimenting with a clone. In my last attempt I used about 6.5 percent chocolate malt, 5 percent roasted barley, 3 percent caramel 60, and the rest 2 row pale. I do 90 minute boils so I shot for about 55 ibus at 90 minutes, and around 7 at 20 (all nugget), then fermented with1968 esb yeast, I've read on this site that 1968 is primarily what they use. Mashed at 154 and fermented at 67 for the first week or so, then I raised it to about 70-72 to help it attenuate. I started at 1.070 and got it to 1.019, and it was preeeety close to the real deal. Oh, and I used a pound of flaked oats, that's what I had on hand. If anyone wants to try that recipe do let me know what you think. I might try cutting back to about 6 percent on the chocolate next time, and try to find naked oats, but either way it's a pretty darn good beer regardless

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Old 08-20-2012, 03:06 PM   #17
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Thanks - the grain bill is pretty close to a stout I jad put together, but yeast and hops were definitely different. This one is a few down the queue but will let you know how it comes out when I do!

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Old 01-02-2013, 08:58 PM   #18
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I did a brew this past weekend based on awheeler's posted recipe from last year. Brought it down to a 3 gallon BIAB recipe as a calibration run for my new brew kettle. Over-estimated my boiloff so came out with over 4 gallons in the fermenter instead of 3, but that's why it's a small batch in the first place. Plus, Oatis is one of my absolute tops commercial brews so I'll be re-making this quickly anyways!

Ninkasi Oatis 3 Gallons BIAB recipe:

I double-crush my grains at the LHBS. This recipe is formulated for the around 80% eff. I get with BIAB with sparging.

Target OG 1.072

6lb 11oz 2-row
9oz Flaked oats
8oz Crystal 40
8oz Crystal 60
8oz Roasted barley
7oz Chocolate malt

Mash at 156 for 60min, withholding a gallon or so of water to use for the sparge.. Raise temp to 168-170 and hold for 10 minutes. Drain grains and sparge with 170 degree water to get to pre-boil volume

0.75oz Nugget (13%) at 60min



I substituted 6oz of Breiss Blackprinz for the 8oz roasted barley for the heck of it, to get the color right-ish and to try it out. Wasn't too worried about really matching the clone on this one since I was flying blind with the new kettle, and apparently with good reason hah.

I ended up with a bit over 4 gallons at 1.060. recorded my volumes and boiloff rate so next time should be spot on for volume...

I pitched some washed Wyeast 1028 from a previous ESB.

Even with overshooting the volume, I'm expecting this to still be pretty great. I'll do a full 5 gallon batch next time and post some results from that, too.

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Old 01-22-2013, 02:02 AM   #19
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Finally brewed an 8 gallon batch of this yesterday. First batch over 6 gallons that I've done and this might have contributed to poor efficiency. Measured at 69% compared to normal around 80%. Made change on the fly as LHBS did not have golden naked oats. They suggested adding small amount of C10. Ended up with these percentages:

72 % 2 row
10% Flaked oats
6% Chocolate
5% Roast Barley
4% Crystal 60
2.5% Crystal 10

Target was 1.072 @ 8 gallons but came in at 1.064 @ 8.5 gallons. Pitched 1.75l starter of Wyeast 1968 London ESB into 5 gallon carboy and a packet of Nottingham into the 3 gallon. Contemplating adding French oak chips to secondary of one or the other. Have a lot to learn and understand about yeast starters. Hard to believe that the 1.75 starter recommended by Mr Malty wouldn't effect flavor, gravity, and SRM of the beer since it,is such a large percentage of final wort.

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Old 01-22-2013, 02:42 AM   #20
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Quote:
Originally Posted by Kelpdog View Post
Finally brewed an 8 gallon batch of this yesterday. First batch over 6 gallons that I've done and this might have contributed to poor efficiency. Measured at 69% compared to normal around 80%. Made change on the fly as LHBS did not have golden naked oats. They suggested adding small amount of C10. Ended up with these percentages:

72 % 2 row
10% Flaked oats
6% Chocolate
5% Roast Barley
4% Crystal 60
2.5% Crystal 10

Target was 1.072 @ 8 gallons but came in at 1.064 @ 8.5 gallons. Pitched 1.75l starter of Wyeast 1968 London ESB into 5 gallon carboy and a packet of Nottingham into the 3 gallon. Contemplating adding French oak chips to secondary of one or the other. Have a lot to learn and understand about yeast starters. Hard to believe that the 1.75 starter recommended by Mr Malty wouldn't effect flavor, gravity, and SRM of the beer since it,is such a large percentage of final wort.
What was your hop schedule?

My batch is in bottles right now, waiting another couple of weeks for carbing and aging. I've tested... two bottles so far I think. Pretty good, but I actually liked the hydrometer samples I took during fermentation even more (I finished every last one of them).
I think just waiting for the carbonation and flavors to mellow and meld is all that's needed. some of the sharper green beer flavors sort of detract from the body right now, which is what I'm most interested in testing with the watered-out 1.06-ish OG. Curious to see if our batches will have similarity discrepancies vs the original.

As far as the starter, I'd imagine a lot of people would chill and decant a starter of that size.. depending on the beer I spose
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Primaries: Dry Irish Stoat, Oatish

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