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

[Dog House Brew]

Thanks brother. This beer is pretty spot on. My only complaint is that I have a little more ester profile than I wanted. Will have to up my pitch rate next time.

Thanks for the info, I'm getting there! The O2 has been the hurdle I needed to clear.

 

[AngelP092]

What hops are you able to get? Citra, Galaxy, Mosaic, Simcoe, Amarillo, Nelson Sauvin, Riwaka, El Dorado, etc...? Are you able to get the Cryo versions? SO4 dry yeast is a great yeast for the style and is what I used in my recipe a few pages ago.

Ok i will
Use sO4, and about the hops I can find citra, galaxy,mosaic,simcoe and the cryo versions, el
Dorado I found in one style but normal version. Thank you.

 

[AngelP092]

US-05 or equivalent is fine but if you have access to an ester producing, mid attenuative English yeast that’s ideal. Any new world hops you can use will help for the style (Citra, mosaic, Galaxy, Amarillo, etc)

Soft crash time 36-48 hours. Cold crash 48hrs. Both need to be done with o2 minimizing techniques

S 04 can be ? Or maybe London ESB? that classic hops most used I can found essay and in cryo vesions! What does soft crash means? I can purge co2 after dry hopping!

 

[MrPowers]

S 04 can be ? Or maybe London ESB? that classic hops most used I can found essay and in cryo vesions! What does soft crash means? I can purge co2 after dry hopping!

US05 or S04 would work better. It can be difficult to get London ESB to attenuate well.

Soft crash means: after fermentation is complete drop the temperature to approximately 12-14C for 24-48 hours to encourage the yeast to flocculate. Then add your dry hops after the yeast have dropped.

Yes, definitely purge with CO2 after adding dry hops.

As far as your hop selection, you could do a single hop beer with any one of the standard hops: galaxy, Citra, or Mosaic. You could pick any two of those to pair together. You could use all three (galaxy, Citra, Mosaic) together. You could pick one or two of those and pair with either simcoe or el Dorado. The combinations are really endless!

 

[Frieds]

@Frieds with your grandfather, whats your maximum grain bill size? I have the 10.5g foundry and while Anvil says 16lb limit, I've been able to get over 18lbs in it if I just sparge more water and have a little thicker mash. reason why I bring that up is that Ive done this oat NEIPA twice now and both have been fantastically soft / full mouthfeels (no lactose added). For both, my grain bill was 17.75lbs (not including rice hulls) and I added 0.5lb of dextrose to the boil. So my dextrose was 2.7% of the total grain bill (18.25lbs) and had great results. Based @Dgallo comments about too much dextrose thinning out the grain bill I think thats a valid point. I might try ditching the dextrose for one of these when I brew it next to see if the "fullness" is better without dextrose, but the abv will of course be lower too. However, I do think that the ABV boost does help with fullness of mouthfeel if using dextrose in small amounts. Both of my oat NEIPAs were 8.0 and 8.1% ABV and finished at 1.013 and 1.012 respectively and loved them. Just a thought to consider but again I'm not sure what the grandfather's max grain bill is.

Just from anecdotal experience, this grist being 8.25kg (18.2 pounds) is pushing it about a much as I can with the Grainfather. I’ve toned down the dextrose to 5.5% as per suggestions from you guys that I was using too much but I will look try and eliminate it completely in future brews.

I’ve also decided to go 1:1 Simcoe/Galaxy in the Whirlpool and move all the Hallertau Blanc into the dry hop so I can get the 2:1:1 ratio of Galaxy, Simcoe Cryo & Hallertau Blanc that Dgallo suggested.

 

[TravelingLight]

Dudes, I was just thinking about something. Without wading through all 17 pages of this thread, is there any discussion in this thread about OH's house yeast, and whether or not they use the same for all their hazies? Apologies if it's been beaten to death, I just haven't seen it in this thread. Thanks.

 

[Dgallo]

Dudes, I was just thinking about something. Without wading through all 17 pages of this thread, is there any discussion in this thread about OH's house yeast, and whether or not they use the same for all their hazies? Apologies if it's been beaten to death, I just haven't seen it in this thread. Thanks.

There was a picture taken of one of their fermenter logs that was posted in this thread as well as in the other ipa thread where they listed the yeast. It was A-18 (not to be confused with imperial a18 joystick) which is London ale III from BSI which is a commercial yeast company.

That being said it’s only speculated that this is their house strain. Having access to OH and drinking a lot of their IPAs, I personally believe it is their house strain

 

[TravelingLight]

There was a picture taken of one of there fermenter logs that was posted in this thread as well as in the other ipa thread where they listed the yeast. It was A-18 (not to be confused with imperial a18 joystick) which is London ale III from BSI which is a commercial yeast company.

That being said it’s only speculated that this is their house strain. Having access to OH and drinking a lot of their IPAs, I personally believe it is their house strain

Awesome, I really appreciate the info. I'm down in SC, so I don't have ready access to OH. But have recently started to get more access via some off market channels. And I try to include some OH on every request. So I'm getting more and more into them and getting more of a chance to dissect the beers. I just remembered Janish has OH in his commercial brewers section in the back of his new book. I've read it multiple times, but I can't remember if they discuss yeast.

 

[Frieds]

There was a picture taken of one of their fermenter logs that was posted in this thread as well as in the other ipa thread where they listed the yeast. It was A-18 (not to be confused with imperial a18 joystick) which is London ale III from BSI which is a commercial yeast company.

That being said it’s only speculated that this is their house strain. Having access to OH and drinking a lot of their IPAs, I personally believe it is their house strain

@TravelingLight here’s the picture

 

[TravelingLight]

@TravelingLight here’s the picture
View attachment 697751

Thanks dude!

 

[braindead]

Alright so here is the finished product. Def the best version of an oat cream I’ve made. Perfect mouthfeel for this one and really diggin the hop combo View attachment 697051

That looks lovely.
Just got some Strata finally, rare as rocking horse **** here in the UK so had to get it from Australia and got charged a fortune by customs to release it.
Might have a bash at your recipe see how it turns out as I want a good strata/citra recipe. But ill be using the new verdant yeast.
Do you have an XML of the recipe?
Thx

 

[AngelP092]

US05 or S04 would work better. It can be difficult to get London ESB to attenuate well.

Soft crash means: after fermentation is complete drop the temperature to approximately 12-14C for 24-48 hours to encourage the yeast to flocculate. Then add your dry hops after the yeast have dropped.

Yes, definitely purge with CO2 after adding dry hops.

As far as your hop selection, you could do a single hop beer with any one of the standard hops: galaxy, Citra, or Mosaic. You could pick any two of those to pair together. You could use all three (galaxy, Citra, Mosaic) together. You could pick one or two of those and pair with either simcoe or el Dorado. The combinations are really endless!

Thanks, now im more clear about how to do! And know that combinations of these hops are really endless.
Then, the process to
So this beer is very quick. Stop
Fermentation, soft crash and next cold crash and it’s ready for the bottles to second fermentation, isn’t it? Or need more time after fermentation before soft crash?

 

[AngelP092]

It can be difficult to get London ESB to attenuate well.

Why? I want to understand what happen with this yeast, why not attenuate well, because I made a hazy ipa before and it happens that I needed 1012 of FG but I get only 1017.

 

[MrPowers]

Thanks, now im more clear about how to do! And know that combinations of these hops are really endless.
Then, the process to
So this beer is very quick. Stop
Fermentation, soft crash and next cold crash and it’s ready for the bottles to second fermentation, isn’t it? Or need more time after fermentation before soft crash?

Ferment completely in primary (however many days are necessary). Raise for diacetyl rest (if necessary). Soft crash for 24-48 hours (depending on yeast strain). Add dry hops and allow temperature to naturally raise back up to 15-17C over 3-4 days. Hard crash for 24-48 hours. Keg and force carbonate. If bottling, after the hard crash, allow the beer to warm to room temperature, add the priming solution to the primary fermenter and wait for airlock activity (2-3 hours) before bottling.

Do not use a secondary fermenter. After the yeast are pitched, you will need to use all available equipment/methods/techniques to prevent the beer from being exposed to oxygen.

Why? I want to understand what happen with this yeast, why not attenuate well, because I made a hazy ipa before and it happens that I needed 1012 of FG but I get only 1017.

Some yeasts don’t handle the drying process well and become difficult to work with in their dried format. As far as I can tell, London ESB is one of those yeasts. S04 and US05 are both very consistent, proven strains that work well for the style.

 

[aaronm13]

Alright so here is the finished product. Def the best version of an oat cream I’ve made. Perfect mouthfeel for this one and really diggin the hop combo View attachment 697051

That looks awesome man. Think this oat cream ipa will be next on my brew list. Got all the hops for your Cashmere/Amarillo/Sabro/Citra ipa which I had planned to do as TIPA but might hold off till Christmas/New Year to have a TIPA on tap. Love OH oat cream beers.

Recently got my hands on Malted oats so will try these instead of flaked. Do you find stuck sparge or mash issues with using 38% oats?

 

[Dgallo]

That looks awesome man. Think this oat cream ipa will be next on my brew list. Got all the hops for your Cashmere/Amarillo/Sabro/Citra ipa which I had planned to do as TIPA but might hold off till Christmas/New Year to have a TIPA on tap. Love OH oat cream beers.

Recently got my hands on Malted oats so will try these instead of flaked. Do you find stuck sparge or mash issues with using 38% oats?

Thanks dude. I have no sparging issues with malted oats since they still have a husk. If I tried that amount with flaked oats I’d have major issues.

that hop combo is so good, I really think you’ll enjoy it!

 

[aaronm13]

Thanks dude. I have no sparging issues with malted oats since they still have a husk. If I tried that amount with flaked oats I’d have major issues.

that hop combo is so good, I really think you’ll enjoy it!

Cool. Got the hops 2 weeks ago off Yakima so just waiting to have space in my kegerator before I brew again. Just kegged my Verdant Even sharks need water last night so have to wait for something else to kick.

 

[Nick Poggetti]

Just finished brewing this one today:

Three new things I'm trying for my hazy ipa on this one:

• A little Idaho 7 in the boil after reading Janish's experience with using it hot side.
• Adjusting post boil pH to 4.6. I read somewhere commercial place was doing this and it had something to do with retaining the biomatrix where all the flavor is? I'm not really sure what it means, so chime in with any input. Supposed to help with haze stability too, but haven't had any issues with that.
• Never used this yeast before, heard great things.

4.5 gallon batch, fermenting and serving in same corny keg
Recipe:
OG 1.080
Mash 152F

Bootleg biology NEEPAH

54% 2row
37% malted oats
5% white wheat
4% golden naked oats

15 ibus hop shot at 60
30 ibus idaho 7 at 15
3 oz nelson at whirlpool 170F
3 oz nelson dryhop 1
3 oz nelson dryhop 2

115 Ca
30 Na
77 Cl
200 SO4
target mash pH 5.25


We will see how it turns out in a few weeks!

 

[Dog House Brew]

Nothing that I don’t like about that one.

 

[TravelingLight]

Just finished brewing this one today:

View attachment 699306



Three new things I'm trying for my hazy ipa on this one:

• A little Idaho 7 in the boil after reading Janish's experience with using it hot side.
• Adjusting post boil pH to 4.6. I read somewhere commercial place was doing this and it had something to do with retaining the biomatrix where all the flavor is? I'm not really sure what it means, so chime in with any input. Supposed to help with haze stability too, but haven't had any issues with that.
• Never used this yeast before, heard great things.

4.5 gallon batch, fermenting and serving in same corny keg
Recipe:
OG 1.080
Mash 152F

Bootleg biology NEEPAH

54% 2row
37% malted oats
5% white wheat
4% golden naked oats

15 ibus hop shot at 60
30 ibus idaho 7 at 15
3 oz nelson at whirlpool 170F
3 oz nelson dryhop 1
3 oz nelson dryhop 2

115 Ca
30 Na
77 Cl
200 SO4
target mash pH 5.25


We will see how it turns out in a few weeks!

Of all the random yeasts I've used in my NEIPAs, hands down without question the Bootleg NEEPAH blend is my favorite and I use it more than anything else. My buddy did a side by side split batch comparing NEEPAH to voss/kveik and it blew away the kveik as far as flavor, stone fruit, esters, etc. The blend just hits everything I like.

How do you ferment it? I've been pitching around 68, bumping to 70 on Day 2 when I add DH1, bump to 72 on Day 3 and let it finish out at 72. I seem to get the most stone fruit out of it when I use this schedule.

 

[Nick Poggetti]

How do you ferment it? I've been pitching around 68, bumping to 70 on Day 2 when I add DH1, bump to 72 on Day 3 and let it finish out at 72. I seem to get the most stone fruit out of it when I use this schedule.

Well, I've never used it before, but I pitched at 74 since I was wasting too much water trying to get it any colder and was too lazy to come back and pitch later, but brought it down to 68 to where it's been since then. I had planned on letting it chill there for a while until the end of fermentation and was going to raise it a little.

Thanks for your input.

 

[BeerFst]

New version ACE Experimental with "Phantasm" powder. Per OH IG, it is a powder made from NZ Sauv blanc skins. Anyone heard about this before?

Clearly its all about the thiols here, and I assume these are concentrated in the skins. google isn't helping me anywhere

https://store.otherhalfbrewing.com/product/all-citra-everything-experimental-v2-4-pack/

 

[lonno]

Update on the clone attempt...

Color is getting there and the flavor isn't too far off, but its still carbing and conditioning. The flavor will mellow and smooth over the next couple days. Good mouthfeel. More to come and a picture in a glass for comparison.

I made some last minute changes to the finale recipe. Here is what went down on brew day:

5 gal batch
OG: 1.066
FG: 1.020
ABV ~6%


FERMENTABLES

56% 7.3 2-Row - US

20% 2.6 Flaked Oats - US

10% 1.25 White Wheat - US

8% 1 Rice/ Oat Hulls

8% 1 Carafoam (Weyermann)


HOPS

0.5 Citra Pellet First Wort 0 min

1.5 Citra Pellet Boil 10 min

4 Citra Pellet Hop Stand 30 min (@ 165* )

3 Citra Pellet Dry Hop 7 days (added day 3/ high krausen)

3 Citra Pellet Dry Hop 5 days (added day 7 post fermentation)

YEAST

1 Gigayeast packets 1L Vermont yeast starter 80

EXTRAS

1 lb lactose 0 min FlameOut





Mash 157 60
Mash pH ~5.2-5.5 (still working on my pH mash adjustments)
Mash Out 169 15



Fermentation 1 68* 10

NOTES

Whirlpool at 165*. Pitch and ferment at 68. First dry hop at Day 3/4 (depending on krausen). Let rise to temp to 72* F (around day 5) and hold for 2 days. Cool to 60* F and add Second dry hop post fermentation (~day 7) Cold crash 5 days after second dry hop and hold cold crash for 2 days.

Hey Brother, did you ever get the measurements to the water build down? I am a fairly new brewer here and was wondering if you could give me the measurements of everything if im brewing with distilled water.

Thanks,
Josh

 

[Dryyourbeers]

Since I was reading this forum regularly 6 months or so ago, there's been a notable shift towards recipes with .ore malted oats vs flaked. Interesting, as that supports my own findings over the last 6 or 7 oat creams I've brewed.

Also, I saw an OH beer the other day where they said over 50% oats. Think I might up the percentage in my brew on Friday to those levels...

Just had a box of OH arrive today, which is super rare for UK. Wonder if they'll still be here tomorrow!

 

[Frieds]

Gonna brew this on Friday and also going the no lactose route. I know that technically means it’s not an Oat Cream IPA but my last two imperial oat creams have finished a bit higher than I would have liked.

28% Malted Oats
20% Golden Promise
20% Pale Malt
8% Dextrose
6% Flaked Oats
6% Golden Naked Oats
6% Wheat Malt
5% Acidulated

Boil: Simcoe
Whirlpool: 1:1 Galaxy/Hallertau Blanc
Dry Hop: 4:2:1:1 Galaxy, Simcoe Cryo, Simcoe, Hallertau Blanc

LAIII

8.5% ABV

Here is the finished product.

It’s a very solid DIPA but it’s missing something for my taste and honestly I think it might be the lack of lactose.

I agree that the grist was a bit too busy. I think next time I’m just gonna go with Malted Oats and maybe some Wheat but nothing else adjunct wise.

I ended up losing 7 Litres or so during the ferment due to a careless mistake on my part, so I had to adjust the dry hop accordingly. No single hop dominates the flavour and I honestly find that it’s lacking the hop punch that I usually get. Not my favourite brew but Very solid nonetheless.

I’ll be looking to do a single hop Idaho 7 Oat Cream IIPA next.

 

[TravelingLight]

Here is the finished product.
View attachment 701755

It’s a very solid DIPA but it’s missing something for my taste and honestly I think it might be the lack of lactose.

I agree that the grist was a bit too busy. I think next time I’m just gonna go with Malted Oats and maybe some Wheat but nothing else adjunct wise.

I ended up losing 7 Litres or so during the ferment due to a careless mistake on my part, so I had to adjust the dry hop accordingly. No single hop dominates the flavour and I honestly find that it’s lacking the hop punch that I usually get. Not my favourite brew but Very solid nonetheless.

I’ll be looking to do a single hop Idaho 7 Oat Cream IIPA next.

What was your OG/FG on that?

 

[Frieds]

What was your OG/FG on that?

1.084/1.017

 

[aaronm13]

Brewed this up yesterday. Was a bit of a nightmare brew with the 38% malted oats and 10% wheat. Mash kept sticking and I couldn't get anything in the sparge to flow. Brewed a full batch in my Grainfather so the top of the mash was within a half inch of the top of the grainfather. Really pushed it to it's limits I think. Using London Fog and fermentation took off pretty quick. Used @Dgallo hop combination of Cashmere, Amarillo, Citra and Sabro. First time using Sabro and used the Lupomax from YAkima. The smell of these was insane. Can't wait to try this in a few weeks.

 

[Nick Poggetti]

Follow up to my last post - Here's the cold crashed sample and final product. Turned out incredible. Most in your face aroma I've gotten, could be attributed to a few things... Fermenting and Serving in same keg, fresh 2020 hops, I dunno what else but it's fantastic. I know Nelson by itself isn't everyone's cup of tea, but it's delicious.

 

[beervoid]

Follow up to my last post - Here's the cold crashed sample and final product. Turned out incredible. Most in your face aroma I've gotten, could be attributed to a few things... Fermenting and Serving in same keg, fresh 2020 hops, I dunno what else but it's fantastic. I know Nelson by itself isn't everyone's cup of tea, but it's delicious.


View attachment 703226

View attachment 703227

Curious about your final PH as you said u adjusted post KO to 4.6?