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Old 11-16-2012, 11:53 AM   #1
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Default Critique my no Crystal IPA

I've been working on various ipa recipes that don't include much if any Crystal, but instead use oats for mouthfeel. After I read that Deschutes Angler 2.0 adopted the same strategy - I decided to give it a shot.

Tell me what you think.

OG: 1.062
FG:1.015
IBU: 73
SRM: 4
ABV: 6.2%

12.5lbs (84.7%): Pils
1.25lbs (8.5%): Vienna
1lbs (6.8%): Oats

1oz Warrior@60
.5oz Mosaic @20,15,10,5
1oz Moasic @0
.5oz Simcoe@5,0
Dry Hop 1oz Mosaic, .5oz Simcoe

Yeast 1056
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Old 11-16-2012, 11:57 AM   #2
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I don't like oats for mouthfeel in something like an IPA. Oats are, well, slippery or creamy. I like something for foam retention, like wheat. My favorite grainbill for an IPA is 13 pounds two-row and 6 ounces amber malt. Toasted malt, biscuit malt, Victory malt, aromatic malt, Munich malt, and Vienna malt are good too.
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Old 11-16-2012, 01:50 PM   #3
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Well, everyone has different tastes, but I'd say oats would be a little too "full" for me in an IPA.

On suggestions from this forum, I did a no-crystal version with 1lb of munich and marris otter. That came out really well in flavor and color and the keg is just about kicked. I would think a vienna would be similar.

Any reason you are going with pilsner as the base?
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Old 11-16-2012, 01:53 PM   #4
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I'm in agreement. If you are going to add oats, keep it much smaller...say 1/4 lb. But, I'm doing something somewhat simpler with Marris Otter, and Aromatic. Only time I use oats is in my stouts or porters.
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Old 11-16-2012, 02:03 PM   #5
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i prefer a very simple ipa grain bill, usually just base malt. it really lets the hops shine. i would drop the oats, use a touch of wheat.

hops look nice, ive never used mosaic.

mash temp?
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Old 11-16-2012, 02:33 PM   #6
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Pretty sure Surly Abrasive uses oats... but that may be Golden Naked Oats, which provide some sweetness in addition to fullness. I would dial back on that 7% either way or remove them altogether.

Your grain bill reminds me of Smuttynose Finest Kind, with the high proportion of pils malt, pale color, and high IBUs for a standard IPA. Do a search for the clone and maybe you can make some adjustments.

I'd double (or triple) the dryhop and move all of your 5 min additions to flameout.
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Old 11-16-2012, 02:47 PM   #7
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7% isn't too much. I have a local brewery who makes an oatmeal pale ale which is delicious and they use 16% in their recipe... http://www.drinkrangercreek.com/homebrew-recipe-opa/
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Old 11-16-2012, 03:00 PM   #8
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An Oatmeal Pale Ale is not so much equal to a West Coast IPA, but you're right... it's a preference thing.
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Old 11-20-2012, 08:33 PM   #9
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Thanks to everyone for your replies.

I have made a few tweaks: I have increased the Pils to bring abv up to 6.5%, reduced IBU's to 60 and reduced oats to 5%.

Yooper, thanks for all the knowledge you spread on these boards; it's helped my brewing immensely. I'm curious how this batch will turn out. I've often considered the resiny dryhop sensation of great ipa's/pa's to be reminiscent of oat-like slickness. Deschutes certainly pulled it off; we'll see if I can.

I'm brewing this on Black Friday while the women of the family are doing their thing. The plan is ferment 6 days, add the first dose of dryhop, wait 5 days and transfer to 3 different secondary containers where I will try 3 different dry hop schemes. I'll probably use, varying combinations of centennial, citra, simcoe and crystal - all 2012 harvest.
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Old 11-20-2012, 08:36 PM   #10
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http://www.google.com/url?sa=t&rct=j...5uhC4pycsxcROg

For anyone interested in a very detailed thesis on dryhopping lengths, pellets vs flowers and the effects of yeast on dryhopping - this is your paper.
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