Recipe adjustment question regarding grain bill

[off7spring]

Hi. I found a recipe online of a clone beer that I wanted to try making.





The original recipe calls for:




Grain:


81.9% - 8lbs 8oz - CMC Superior Pale Ale Malt (3.1 SRM)


18.1% - 1lbs 14oz - Flaked Oats




My question is: Am I correct in scaling up the recipe to maintain the same ratio as the original recipe, or should I have kept the same amount of oats as in the original recipe? I'm going for a softer mouth feel which is why I'm using oats, I just don't want to make it too thick or heavy.





Here's my adjusted recipe:





Brew Method: All Grain


Style Name: American IPA


Boil Time: 60 min


Batch Size: 5.5 gallons (fermentor volume)


Boil Size: 7 gallons


Boil Gravity: 1.049


Efficiency: 70% (brew house)





STATS:


Original Gravity: 1.062


Final Gravity: 1.015


ABV (standard): 6.12%


IBU (tinseth): 46.66


SRM (morey): 4.23





FERMENTABLES:


11 lb - American - Organic Pale 2-Row (81.9%)


2.43 lb - Flaked Oats (18.1%)





HOPS:


0.5 oz - Columbus, Type: Pellet, AA: 15, Use: First Wort, IBU: 15.88


1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 5 min, IBU: 5.99


1 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 5 min, IBU: 6.97


0.75 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 5.75


1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 5 min, IBU: 8.85


1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0.5 min, IBU: 0.65


1 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 0.5 min, IBU: 0.76


1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 0.5 min, IBU: 0.84


1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 0.5 min, IBU: 0.97


2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days


2 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days


1.25 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days


1 oz - Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 5 days


2 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 5 days





MASH GUIDELINES:


1) Infusion, Temp: 150 F, Time: 60 min, Amount: 4.2 gal, Mash


2) Sparge, Temp: 170 F, Time: 15 min, Amount: 5.5 gal, Batch Sparge





OTHER INGREDIENTS:


1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil


1 tsp - Yeast Nutrient, Time: 15 min, Type: Other, Use: Boil





YEAST:


Wyeast - London Ale III 1318


Starter: Yes


Form: Liquid


Attenuation (avg): 73%


Flocculation: High


Optimum Temp: 64 - 74 F


Fermentation Temp: 66 F


Pitch Rate: 0.75 (M cells / ml / deg P)

 

[GuldTuborg]

I'd keep the same ratio. Just check your malt to make sure you still have sufficient DP for conversion. You probably will, but it's always wise to double check.

 

[IslandLizard]

Instead of late addition hops I'd read up on modern IPA brewing using extended hopstands and whirlpool hopping after flameout.

 

[off7spring]

I'd keep the same ratio. Just check your malt to make sure you still have sufficient DP for conversion. You probably will, but it's always wise to double check.

Thanks. Not sure what DP for conversion means this is my second all grain batch. Is that something I'd be able to check in beersmith?

 

[off7spring]

Instead of late addition hops I'd read up on modern IPA brewing using extended hopstands and whirlpool hopping after flameout.

Thanks. Yea I was thinking that I just put it in as 1 minute additions to see what the ibus came out to and forgot to change it.

 

[slym2none]

Thanks. Not sure what DP for conversion means this is my second all grain batch. Is that something I'd be able to check in beersmith?

Diastatic power, I believe. It's what enables the grains to turn the starch into simpler sugars. Some have just enough to convert themselves, some need help, and then you have 6-row malt, which is used with recipes that have a high percentage of adjuncts that have no DP, therefore they rely on the malts to convert their starches for them, and the 6-row has plenty.

I think I have that right, anyway...