Priming sugar for Double Oat IPA

[dude1]

I'm about to try to clone a "Double Oat IPA" made by a local brewery that I find amazing.

They told me they use 40% flaked oats in the grain bill and also some maltodextrin (probably at the recommended rate of 25g/L).

Given this high amount of flaked oats, I'm afraid I might end up with too much head.

I usually prim with 4 to 4.5g table sugar per L for beers with no flakes but about 10% Carapils and that gives me a "careful" head = not much, but no risk.

Would you say I should dial down my priming sugar to compensate the potential higher head generated by the flaked oats or maybe not change anything?
If yes, how much would you recommend?

Thanks

 

[Pkrd]

You can never have too much head, just too small a glass.

 

[thehaze]

Oats are kind of head retention-negative, so don't worry about too much head. You'll not get it. Moreover, your grain bill does not have an impact on the amount/level of actual carbonation in the beer. Carbonation is a direct effect of refermentation with sugar, speisse and/or CO2 force carbonation. Head retention is another story. That's a malt/mash dependent thing for the most part.

Maltodextrin helps with the body of the beer. Has no other effect whatsoever.

4 to 4.5 gr of sugar per liter is on the low end for cabonation. That's about 2 vol CO2, so almost flat for my personal taste. I usually use between 6 and 8.5 gr sugar per liter, depending on the beer style.

But I agree with Pkrd: there's no such thing as too much head.