Other Half Daydream (oat cream IPAs) - all grain clone attempts

[Fergal]

I'm glad the grain bill and hop schedule worked out well for you! That looks like a really delicious beer!

I just finally pulled the last two pints of mine last night and it held up really well until the last glass (I naturally carbed with CBC1). I really wouldn't change this grain bill at all for an Oat DIPA. It seems like it is a perfect grain bill to play around with different hops and yeasts!

Any thoughts on how a potential lactose additon would play with that grain bill? A local brewery here in Melbourne that does excellent Oatcream IPAs told me they use 4% lactose in an 8% beer.

 

[Noob_Brewer]

Any thoughts on how a potential lactose additon would play with that grain bill? A local brewery here in Melbourne that does excellent Oatcream IPAs told me they use 4% lactose in an 8% beer.

If you look back in this loooong thread, many people use the lactose as Other Half, from what I understand, uses LOTS of oats and lactose in this daydream series but I haven't had them myself to taste. But in my earlier post - I intentionally left out the lactose for this go round because I never used this much oats and wheat (~50% combined) in a single beer before for the grain bill so I wanted to see what the grain bill had to offer before trying it with lactose.

 

[MrPowers]

Any thoughts on how a potential lactose additon would play with that grain bill? A local brewery here in Melbourne that does excellent Oatcream IPAs told me they use 4% lactose in an 8% beer.

I have never used lactose in a beer before, so I can’t say!

 

[Frieds]

Any thoughts on how a potential lactose additon would play with that grain bill? A local brewery here in Melbourne that does excellent Oatcream IPAs told me they use 4% lactose in an 8% beer.

Which brewery? I’d love to know what Mr. Banks are doing.

 

[Fergal]

Which brewery? I’d love to know what Mr. Banks are doing.

Well now you know!

 

[Frieds]

Well now you know!

I heard them say in a podcast that they use White Labs yeast but not which strain

 

[skibb]

BREWERS CRYSTALS: I use them quite regularly at the brewery - they are always good to have on hand to correct lower efficiency issues if they arise in the brewhouse.

Besides that, I have used them for RIS/Barleywine to get mine from 1.130 to 1.150+ with little to no perceivable flavor impact (generally this adds up to 10% of my total extract)

 

[beervoid]

BREWERS CRYSTALS: I use them quite regularly at the brewery - they are always good to have on hand to correct lower efficiency issues if they arise in the brewhouse.

Besides that, I have used them for RIS/Barleywine to get mine from 1.130 to 1.150+ with little to no perceivable flavor impact (generally this adds up to 10% of my total extract)

What is the difference with using a light dme extract? Absolutely no srm or flavor difference?

 

[Fergal]

I heard them say in a podcast that they use White Labs yeast but not which strain

Not sure on the yeast, I know they've used gy054 before but weren't fussed on it. If whitelabs, I would hazard a guess at London Fog. Ive seen gladfield lager light and malted oats in there before. Cake Eater series uses 4% lactose. They are really generous with sharing info so if you emailed them im sure you would get an answer.

 

[skibb]

What is the difference with using a light dme extract? Absolutely no srm or flavor difference?

Pretty much no 'malt' flavor like you would get from DME.
SRM: maybe? I use such little amounts for gravity correction, and the larger amounts are in very dark beers. I would say it is definitely lighter than any kind of DME.

 

[Dgallo]

Going to brew my newest edition of a Double Oat Cream ipa this weekend.

Grains;
49% - Pilsner
38% - Malted oats
10% - White Wheat
3% - Honey malt

Mash: 152*f

Hops:
Citra
Citra LUPOMAX
Strata
Idaho 7

Boil: Citra
WH: Idaho7 & Citra (3:1)
DH: Strata & Citra LUPOMAX (1:2)

Yeast: Imperial juice

I will update with the finished product

 

[HopsAreGood]

Going to brew my newest edition of a Double Oat Cream ipa this weekend.

Grains;
49% - Pilsner
38% - Malted oats
10% - White Wheat
3% - Honey malt

Mash: 152*f

Hops:
Citra
Citra LUPOMAX
Strata
Idaho 7

Boil: Citra
WH: Idaho7 & Citra (3:1)
DH: Strata & Citra LUPOMAX (1:2)

Yeast: Imperial juice

I will update with the finished product

No lactose?

 

[Dgallo]

No lactose?

No I’m definitely over using lactose in ipas personally

 

[HopsAreGood]

No I’m definitely over using lactose in ipas personally

I feel the same way. I only asked because it’s often thought of as the cream in the oat cream beers.

 

[Noob_Brewer]

I feel the same way. I only asked because it’s often thought of as the cream in the oat cream beers.

I didn't use lactose in my first venture into this "oat cream" style beer because I simply wanted to know how big this body would be with just the ~50% oats/wheat. Its huge and I dare say "creamy" lol. Malted oats certainly help with that creaminess I think. My attempt exceeded my expectations and I really don't think I want to add the lactose now on future batches.

 

[Noob_Brewer]

Going to brew my newest edition of a Double Oat Cream ipa this weekend.

Grains;
49% - Pilsner
38% - Malted oats
10% - White Wheat
3% - Honey malt

Mash: 152*f

Hops:
Citra
Citra LUPOMAX
Strata
Idaho 7

Boil: Citra
WH: Idaho7 & Citra (3:1)
DH: Strata & Citra LUPOMAX (1:2)

Yeast: Imperial juice

I will update with the finished product

great hop combo, heavy I7 in WP is awesome. Curious to see how you like the lupomax. I know strata is heavy on the oil content which is im sure why you used a 1:2 ratio of strata/citra to get a better even split?

 

[Dgallo]

great hop combo, heavy I7 in WP is awesome. Curious to see how you like the lupomax. I know strata is heavy on the oil content which is im sure why you used a 1:2 ratio of strata/citra to get a better even split?

That was the idea behind the ratio, saw strata can have up to 3.5ml/100gr which is pretty serious. I planned this recipei using all t90 but since the AUS hops became available I figured I’d buy 4 oz of LUPOMAX to see how it plays out and am going to throw it all in dryhop.

 

[TBryerton]

Going to brew my newest edition of a Double Oat Cream ipa this weekend.

Grains;
49% - Pilsner
38% - Malted oats
10% - White Wheat
3% - Honey malt

Mash: 152*f

Hops:
Citra
Citra LUPOMAX
Strata
Idaho 7

Boil: Citra
WH: Idaho7 & Citra (3:1)
DH: Strata & Citra LUPOMAX (1:2)

Yeast: Imperial juice

I will update with the finished product

Looks like a good recipe, even though I hate that yeast . Idaho 7 in the WP comes through hard and Strata is amazing. Curious how it turns out. I know it’s not uncommon for them to mash high, like 160. What’s your water profile for this? I know they recommend very high chloride but I never have great luck with that.

 

[beervoid]

Looks like a good recipe, even though I hate that yeast . Idaho 7 in the WP comes through hard and Strata is amazing. Curious how it turns out. I know it’s not uncommon for them to mash high, like 160. What’s your water profile for this? I know they recommend very high chloride but I never have great luck with that.

How high did you go and what didnt you like?

 

[Dgallo]

Looks like a good recipe, even though I hate that yeast . Idaho 7 in the WP comes through hard and Strata is amazing. Curious how it turns out. I know it’s not uncommon for them to mash high, like 160. What’s your water profile for this? I know they recommend very high chloride but I never have great luck with that.

I used juice since they use LAIII ( I think it’s their house strain but I don’t want to make full on assumptions) and I love imperial yeast so I try to use their versions of other popular yeast any time I can.

when it comes to mash temp, Ive found my beers actually come off softer and lighter on the pallet (not thin) when they finish around 1.012-1.014. Ive recently degassed some treehouse and trillium, and they seemed to be in that range. Also I read some social media response from Sam at OH to a hb asking about their beers and he said mash low 150. The strain is also not a great attenuator, so all things combined put me on the lower end of the scale

water profile isn’t set in stone but will be close to;
Ca: 90-100
Mg: 10-15
Cl: 160-175
Na: 70-80
So4: 100-120

 

[Frieds]

My latest attempt. An 8% Oat Cream IIPA with Citra & Citra Cryo.

It’s under attenuated a bit so it’s on the sweet side but my goodness is it good. Smooth, juicy, delicious. I am fully converted on Malted Oats, I can’t see myself not using them in any hazy beer ever again. My first foray into Cryo hops and I’m in love.

 

[LumberZach]

I'll be brewing one in the coming days. Tentative name is Oats vs. Wheat. Grainbill is as follows:

• 50% Brewer's 2-Row
• 25% Malted Oats
• 25% White Wheat

Yeast will be 1318. I brew 2.5G batches since it's just my wife and I who drink my homebrews. I have quantities of Galaxy, Citra, Mosaic, and Strata. I have never used Strata and think I may crack my bag of it open. Was thinking Citra and Strata.

Anybody have experience with Strata? What amounts should I go with in the WP and DH?

 

[Noob_Brewer]

I'll be brewing one in the coming days. Tentative name is Oats vs. Wheat. Grainbill is as follows:

• 50% Brewer's 2-Row
• 25% Malted Oats
• 25% White Wheat

Yeast will be 1318. I brew 2.5G batches since it's just my wife and I who drink my homebrews. I have quantities of Galaxy, Citra, Mosaic, and Strata. I have never used Strata and think I may crack my bag of it open. Was thinking Citra and Strata.

Anybody have experience with Strata? What amounts should I go with in the WP and DH?

While I haven't brewed exclusively with citra and strata together, I hear its a great combo. Just remember though that if you want more of an even citra/strata combo, go heavier on citra because strata has VERY high oil content. I do like the "wafting" cannabis aroma that strata brings to the table.

 

[Anthony Johns]

Going to brew my newest edition of a Double Oat Cream ipa this weekend.

Grains;
49% - Pilsner
38% - Malted oats
10% - White Wheat
3% - Honey malt

Mash: 152*f

Hops:
Citra
Citra LUPOMAX
Strata
Idaho 7

Boil: Citra
WH: Idaho7 & Citra (3:1)
DH: Strata & Citra LUPOMAX (1:2)

Yeast: Imperial juice

I will update with the finished product

What's your water profile lookin' like on this one? Thanks!

 

[Dgallo]

What's your water profile lookin' like on this one? Thanks!

I’m not fully decided, reviewing some of my notes in beers with high oat grainbills to see if I made any water chem notes on them, but it will be close to;
Ca: 90-100
Mg: 10-15
Cl: 150-175
Na: 70-80
So4: 100-125

 

[SteveLupoMax]

Hey All, Long time homebrewer, first time writing!
Firstly, this is an amazing thread! Thank you all!

Can I get some thoughts on brewing oat creams with a lower Ca. Like 50-60ppm? I see @Dgallo you're thinking of the 90-100. Why have you chosen this bracket and not lower?
With Na somewhere 70-80ppm i'm assuming you're using NaCl for Cl.

Also @Dgallo what grams/L hop rate do you use for WP + DryHop?

 

[Noob_Brewer]

Hey All, Long time homebrewer, first time writing!
Firstly, this is an amazing thread! Thank you all!

Can I get some thoughts on brewing oat creams with a lower Ca. Like 50-60ppm? I see @Dgallo you're thinking of the 90-100. Why have you chosen this bracket and not lower?
With Na somewhere 70-80ppm i'm assuming you're using NaCl for Cl.

Also @Dgallo what grams/L hop rate do you use for WP + DryHop?

to be honest, Ive always had my calcium in the low 90 range for my NEIPAs including this one, but not sure why lol. As far as the hop rates go, I think it also depends on your overall ABV in addition to the fact that this beer has ~50% oats/wheat. I wanted a "double" version of this beer which came out to 8% abv. I used 8oz for a 5gallon finished batch in the fermenter for dry hop rate and went with 4.5oz in WP and 1.5oz in boil kettle = 14oz total for a beer thats 8%abv and has ~50% oats/wheat. Its a HUGE mouthfeel/body overall so it handled these hopping rates with ease IMO.

 

[SteveLupoMax]

@Noob_Brewer that 25gpl of hops! Nice. I'll factor that into the recipe I'm putting together.

Does any drop their NEIPA calcium back to ~50ppm?
Another question that has sprung to mind. Are you guys measuring pre/post kettle pH?
If so what are you aiming towards? For this next beer I'm putting together, I'm wanting the pH of the finished beer (post DH) to be 4.5. Any suggestions on what I should shoot for going into the fermenter?

 

[Noob_Brewer]

@Noob_Brewer that 25gpl of hops! Nice. I'll factor that into the recipe I'm putting together.

Does any drop their NEIPA calcium back to ~50ppm?
Another question that has sprung to mind. Are you guys measuring pre/post kettle pH?
If so what are you aiming towards? For this next beer I'm putting together, I'm wanting the pH of the finished beer (post DH) to be 4.5. Any suggestions on what I should shoot for going into the fermenter?

gpl? is that grams per liter? haven't done the conversion myself but if 14oz total for a 5gallon finished batch equates to 25gpl or not lol. I have only really targeted ph in the mash (about 5.35ish is my usual target) and haven't confirmed what my post boil or finished beers ph are. Perhaps its worth it to see.

 

[SteveLupoMax]

Sorry yes grams per litre . gpl or more correctly g/L.