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

[brew703]

Here's the uncarbonated version.
FG checked in at 1.008 which is unsurprisingly low since I missed my OG.
Makes this a 5.78 ABV.
Going to probably keg tomorrow and should be ready by middle of next week.

 

[Virginia_Ranger]

Question for those using pilaster malt, this is my most recent batch. Estimated SRM of 4.63. 3.5 gallon batch

4.5 lb Briess - Brewers Malt 2-Row 37 1.8 L 46.4%
0.7 lb German - CaraFoam 1.8 L 7.2%
3 lb Flaked Oats 2.2 L 30.9%
0.7 lb Lactose (Milk Sugar) 1 L 7.2%
0.8 lb Flaked Wheat 2 L 8.2%

Where are you finding pilsen malt with a lower than 1.8 L? My LHBS only sells ones with 1.7-2.0 L. Beers have been just a shade darker than I prefer and really am shooting for that straw yellow color but not sure how to get there without cutting back on the oats.

Per my previous post here’s the color outcome after full star sansing purging all transfer kegs (one transfer for final dry hop at day 7-8 and then another to the serving keg).

Would like to get a bit lighter, I feel like it’s gotta be my system.
ATTACH=full]671142[/ATTACH]

 

[brew703]

I'll be kegging mine tomorrow or Tuesday. Anxious to see how it turns out, especially the mouthfeel.

 

[BeerFst]

Per my previous post here’s the color outcome after full star sansing purging all transfer kegs (one transfer for final dry hop at day 7-8 and then another to the serving keg).

Would like to get a bit lighter, I feel like it’s gotta be my system.
ATTACH=full]671142[/ATTACH]

that definitely looks dark to me. I don’t have much to add here but are you purging the transfer hoses? Are you sure there aren’t leaks in the hoses pulling o2 in?

 

[TravelingLight]

Per my previous post here’s the color outcome after full star sansing purging all transfer kegs (one transfer for final dry hop at day 7-8 and then another to the serving keg).

Would like to get a bit lighter, I feel like it’s gotta be my system.
ATTACH=full]671142[/ATTACH]

Apologies if you've listed it already. What's your fermenter setup? Are you cold crashing, and if so, what's your process for that?

 

[Virginia_Ranger]

I ferment in corny kegs, during cold crash I keep it sealed and hooked up to CO2

 

[Virginia_Ranger]

that definitely looks dark to me. I don’t have much to add here but are you purging the transfer hoses? Are you sure there aren’t leaks in the hoses pulling o2 in?

I purged the transfer hoses, never had concern over a leak but it is an old hose been I’m using (and cleaning) the same one for 2 years now.

 

[DrinkFresh]

Recently, i brewed the recipe with higher amount of flaked oats (close to 50%) and stuck to a grain bill of 50/50 2-row + pilsner malt for a lighter SRM. I do think it's helped, the beer doesn't look too dark or muddy, looks great in the sunlight but could use a touch of orange glow (perhaps some honey malt could help here next time). Either way, very happy with this batch so far! Hopped with Vic Secret + Citra in the whirlpool, dry hop and keg

00100dPORTRAIT_00100_BURST20200313152100323_COVER

• DrinkFresh
• Mar 17, 2020

Anywho, I kegged this Friday after checking the FG was down to 1.017, which a bit high I was glad wasn't too dry.

It's been sitting at 36°F @ 20-30 PSI but still quite under carbed... Typically, by day 4-5 it's good to serve. Maybe the oats causing the creamy, thicker mouthfeel causes it to take a bit longer to carb up? Anyone come across this issue before?

 

[brew703]

Seems like I read that brews with a high amount of oats may take a bit longer to carb.
I just kegged my version today. Currently sitting at 30 psi.
Hoping by Saturday it will be ready to drink.
In my version I used 56.6% pilsner, 16.2% malted oats, 16.2% flaked oats, 8.1% white wheat and 3% honey malt.
Color from the FG sample looks good. Just hope it comes out great.

 

[Clyde McCoy]

Thanks, I like the color too. I’ve used all the usual suspects as far as yeasts go but this one was Hothead from Omega. (Kveik) Fermented right around 90 degrees and was done in three days.

I don’t have the exact water in front of me but I never stray far from the following for all my “hoppy ales.”

Ca: 70-80
Mg: 10
Na: 40-50
So4: 120
CaCl: 120

I’ve played with water levels a lot too and have found that this always works pretty well for what I’m going for. Pushing the sulfate or chloride significantly in either direction has never resulted in anything that made me want to do it again so I’ve settled in on this profile.

Have you tried something closer to Pale Ale water, with this recipe? Something like SO4: 200, Cl:50?

 

[Noob_Brewer]

Recently, i brewed the recipe with higher amount of flaked oats (close to 50%) and stuck to a grain bill of 50/50 2-row + pilsner malt for a lighter SRM. I do think it's helped, the beer doesn't look too dark or muddy, looks great in the sunlight but could use a touch of orange glow (perhaps some honey malt could help here next time). Either way, very happy with this batch so far! Hopped with Vic Secret + Citra in the whirlpool, dry hop and keg

00100dPORTRAIT_00100_BURST20200313152100323_COVER

• DrinkFresh
• Mar 17, 2020

Anywho, I kegged this Friday after checking the FG was down to 1.017, which a bit high I was glad wasn't too dry.

It's been sitting at 36°F @ 20-30 PSI but still quite under carbed... Typically, by day 4-5 it's good to serve. Maybe the oats causing the creamy, thicker mouthfeel causes it to take a bit longer to carb up? Anyone come across this issue before?[/QUOTE
]

I think that color is awesome! Well done. What was your OG? I personally prefer the "haze glow" look over the completely "murky/opaque" look. picture looks to have a good bit of orange to me. just curious, how'd that hydro sample taste? I typically like 50/50 in flaked/malted oats and like that split in a lot of my NEIPAs. To me, the malted oats brings that light creaminess but flaked brings the bulk of the body/oil/slickness and I like a blend of both! But Ive yet to try one of these recipes and the most oats Ive brought have been 31% of the total grain bill (with a 50/50 split between flaked vs malted oats) and Ive loved it.

 

[Noob_Brewer]

Not sure why my response was in the quote above and not outside of it. lol

 

[DrinkFresh]

@brew703 that's my guess too as this is the first batch I've really upped the % of oats close to 50%, guessing that's why it's taking a bit longer to carb up... I kegged Friday at 30 then down to 20 PSI, will let you know when it's ready for me.

@Noob_Brewer Cheers! My OG was 1.074 so it's looking at a +7% beer, was going for 8%, and the sample tasted pretty great — tropical, fresh citrus and pineapple notes.
I've also sampled after it's been kegged and the tropical ripe pineapple is starting to really come through a bit more from the Citra/Vic Secret... Just waiting for it to be fully carbed up!
Regarding the colour tho, as others have said, lighting plays a huge part in the photos — luckily it was a nice sunny afternoon when I took that, but at night it doesn't show quite as vibrant of a orange glow. I'm just glad SRM wise it ended up on the lower end of 4-5 (thanks to the pilsner malt) without looking too dark/muddy.

I haven't had a chance to get a hold of malted oats yet but plan to try it in my next batch. And probably with a touch of honey malt for colour.

Edit: yeah this forum is a bit finicky to post on mobile...

 

[HopsAreGood]

Have you tried something closer to Pale Ale water, with this recipe? Something like SO4: 200, Cl:50?

I don’t think I’ve done exactly 200-50 but I’ve done closer to 175-75.

 

[Clyde McCoy]

I don’t think I’ve done exactly 200-50 but I’ve done closer to 175-75.

How did that compare to the 120:120 batches you typical brew? I'm skeptical (in principle) of the high chloride NE IPAs.

 

[brew703]

Its about 75% carbed.
Flavor is good
Color is good
Mouthfeel is damn good
Aroma is lacking
Taste is good.

Gonna have to make a change with the hops. I went a little light on this one just to see how it would turn out.
Definitely need to prob double the DH addition and maybe increase my WP additions.
Overall I'm really satisfied.

 

[pshankstar]

I thought I would share this here b/c I was a bit surprised. I picked up a sixtel keg from Other Half yesterday for the apocalypse. I messaged my contact there and asked what do they keep their PSI at at their taproom since I forgot to ask while I was there. I received a reply if 20-25psi. I never kegged a homebrew that high before, maybe 15psi at most.
Anyhow I thought I would share this with you all.

 

[HopsAreGood]

View attachment 671705
I thought I would share this here b/c I was a bit surprised. I picked up a sixtel keg from Other Half yesterday for the apocalypse. I messaged my contact there and asked what do they keep their PSI at at their taproom since I forgot to ask while I was there. I received a reply if 20-25psi. I never kegged a homebrew that high before, maybe 15psi at most.
Anyhow I thought I would share this with you all.

Very Interesting. I’m usually in the 10-12 range. Why do you think they keep it so high?

 

[505-Brewer]

Probably pushing down a longer line with higher resistance. Most folks mix CO2 and N2 so it doesn’t over carb. They might be too.

 

[pshankstar]

Very Interesting. I’m usually in the 10-12 range. Why do you think they keep it so high?

Probably pushing down a longer line with higher resistance. Most folks mix CO2 and N2 so it doesn’t over carb. They might be too.

I’m not sure why and I’ll have to try and remember to ask but @505-Brewer is probably right. Right now I have it set to 22psi and I have the flow control faucets. As you can tell, it seems to be fine and to me not over carbonated.

 

[TravelingLight]

Probably pushing down a longer line with higher resistance. Most folks mix CO2 and N2 so it doesn’t over carb. They might be too.

Definitely this. They're probably on a long draw system and need the added psi to get to the taps.

 

[BeerFst]

Anyone see this on other half’s IG today? I don’t put much stock in the grain bill being anything other than maybe forever ever but 300 chloride was not was i was expecting. Maybe they mean finished beer? Like after whatever the malt may contribute?
Forgot to mention this is their open source beer to benefit down on their luck hospitality including breweries. It’s open source like the Sierra Nevada beer was/is

 

[Clyde McCoy]

Anyone see this on other half’s IG today? I don’t put much stock in the grain bill being anything other than maybe forever ever but 300 chloride was not was i was expecting. Maybe they mean finished beer? Like after whatever the malt may contribute?
Forgot to mention this is their open source beer to benefit down on their luck hospitality including breweries. It’s open source like the Sierra Nevada beer was/is

They say "under 300 ppm chloride" for NEIPA and "around 150 ppm" sulfate for WCIPA. They are referring to the brewing liquor, not the packaged beer. I'm surprised they use so much calcium chloride but obviously it works for them...

 

[Clyde McCoy]

They say "under 300 ppm chloride" for NEIPA and "around 150 ppm" sulfate for WCIPA. They are referring to the brewing liquor, not the packaged beer. I'm surprised they use so much calcium chloride but obviously it works for them...

If you scale their recipe to 5-gallon batches, they suggest a total dry hop of 9.7 ounces. That's a lot of hops.

 

[beervoid]

Anyone see this on other half’s IG today? I don’t put much stock in the grain bill being anything other than maybe forever ever but 300 chloride was not was i was expecting. Maybe they mean finished beer? Like after whatever the malt may contribute?
Forgot to mention this is their open source beer to benefit down on their luck hospitality including breweries. It’s open source like the Sierra Nevada beer was/is

Its 6.5% roughly so not Maybe Ever cause thats 4.7%

 

[Dgallo]

If you scale their recipe to 5-gallon batches, they suggest a total dry hop of 9.7 ounces. That's a lot of hops.

Not really. I think it’s a pretty typical to dryhop at a 1.25-2.0 oz per gallon and 9.7oz or 3lb per bbl is in that range

 

[Clyde McCoy]

Not really. I think it’s a pretty typical to dryhop at a 1.25-2.0 oz per gallon and 9.7oz or 3lb per bbl is in that range

Typical according to who? It's a lot of hops! Not outrageous but still on the high side. Heady is under 4 ounces per 5-gal.

 

[beervoid]

Typical according to who? It's a lot of hops! Not outrageous but still on the high side. Heady is under 4 ounces per 5-gal.

Its not alot at all, Cloudwater and Other Half did a colab beer with 48 grams per liter which translates to 12lbs per barrel thats roughly 31oz in 5 gallons. I'm quiet sure there are breweries who went even beyond that.

 

[Dgallo]

Typical according to who? It's a lot of hops! Not outrageous but still on the high side. Heady is under 4 ounces per 5-gal.

Typical according to many of the breweries who recently shared information to Janish for his book. Also from shellhammer’s study on maximum extraction rates;

Long-version
https://onlinelibrary.wiley.com/doi/full/10.1002/jib.517

Short-version;
https://www.google.com/amp/s/patspi...dry-hopping-lessons-from-tom-shellhammer/amp/

I’d also like to see where it says heady uses 4 oz? Kemmich is open about his hops used but I’ve never seen him talk about a total hop amount. Also, even though Heady holds a special spot in my heart, it is not the same NEIPA( or for OH - Subcategory) that is being brewed today. Today’s beers are far softer, less bitter, more fruit forward. So if I’m trying to brew today’s beer I’m looking more towards OH, Trillium, Eq, TH, Weldworks, Monkish, and others as a source of information on hoping rates than Alchemist.

 

[beervoid]

I’d also like to see where it says heady uses 4 oz?

it's from this article:
https://byo.com/article/advanced-dry-hopping-techniques/

"If you’ve had Heady Topper before, you may be surprised to learn that John Kimmich dry hops with under 4 oz. (113 g) per 5 gallons (19 L)."