I was a bit inspired by this post to try an oat-cream IPA given I also have pounds of Citra hops in the freezer. Here is my recipe and result...
Citrus CrayCream IPA
Amt | Name | Type | # | %/IBU | Volume |
---|
8 lbs 8.0 oz | Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) | Grain | 6 | 50.2 % | 0.66 gal |
3 lbs | Oats, Malted (Simpsons) (1.5 SRM) | Grain | 7 | 17.7 % | 0.23 gal |
2 lbs 8.0 oz | Oats, Flaked (1.0 SRM) | Grain | 8 | 14.8 % | 0.20 gal |
2 lbs | Alvarado : White Wheat Malt (Mecca Grade) (3.3 SRM) | Grain | 9 | 11.8 % | 0.16 gal |
5.0 oz | Oats, Golden Naked®™ (Simpsons) (9.1 SRM) | Grain | 10 | 1.9 % | |
10 oz | Lactose @ 5 min | Sugar | | | |
Mashed at 153 for 50 minutes.
1.069 OG
1.018 FG
Fermented with a combination of repitched Juice (LA3) slurry and Vermont IPA from Gigayeast (Conan strain).
40 minute boil -- you can use your own hop schedule here, but this was the combo I used.
14g Citra @ 40
@ 165F whirlpool for 35 mins:
56g Citra
28g Galaxy
28g Strata
28g Sabro
Dry hop on day 3 with the same combo for 3 days.
Crash for 24 hours.
Final dry hop in the keg with half this amount (suspended from lid). Serve off hops after 2 days and give 7 days rest. I took very close care to purge the keg containing the hops of all oxygen, running CO2 through the beverage tube and out the PRV for about 3 minutes at 2 PSI. Also purge the transfer tube.
Notes:
Wonderfully silky and clean mouthfeel. Surprisingly consistent with the dream / daydream beers from OH. Theirs seem to have a bit more body, but this is every bit as pillowy.
The aroma is killer, with lots of papaya, orange, passionfruit, pina colada, slightly coconutty. A bit piney from the Citra. I wanted something that was bright and "overripe" to complement the lactose sweetness. I think next time I would go just Galaxy and Sabro, with a bit of Citra only.
The tricky part is getting cleanliness from the dry hops without tools like a centrifuge and inline filtration. In my case, I used both a pickup tube filter on the fermenter, and a nylon "hop bag" for the keg. This keeps any hop particulate (You won't find it anywhere in the glass), however you still have the polyphenol hop burn. After a week I found it tolerable enough to drink and serve. Friends really enjoy this beer. We don't get anything this "thicc" in Oregon and very little OH makes it out here.
Cheers!