Session ipa with flaked oats

[Lele]

Hi everybody
I'd like to make a very drinkable session IPA, using hops (simcoe and Columbus) only in FWH, 0' and DH.
I'm undecided about the grist. I want a very drinkable, but not too watery beer, and I want using Vienna malt. I thought about two recipes:
OG 1048
1) 2-row 84%
Vienna 10%
Carapils 3%
Flaked oats 3%

2) 2-row 78%
Flaked oats 12%
Vienna 10%

What do you think? Any other suggestions with the same ingredients?

 

[Weezy]

I'd add the carapils to the second one and do that! Cheers! 3% oats is nothing, especially on a small beer. You need higher percentage as the OG falls, remember.

 

[thedon986]

I like 2) better, maybe bump the 2-row down a touch more and add in a bit of Honey or a lighter Crystal??

 

[jdonley]

I do a session IPA with just over %20 flaked oats. I mash it low around 149-50 and still get great mouth feel. The clarity of the beer suffers but I could careless about the way it looks

 

[Lele]

I'll try the second recipe with carapils at 3% (now I haven't light crystal at home).
I'll use mangrove M44. Any suggestions about FG and mash temperature?

 

[thedon986]

If you're really after mouth feel then bump the mash temp up a bit but that will hurt your OG & FG a bit so add a touch more grain. I mash my NE IPA at 153 and feel that gives a good balance between body and fermentability.

 

[slym2none]

Why not an all-Vienna beer? It definitely wouldn't be watery. A "SMaTH", if you will.

 

[Calder]

I vote #1, you want as much malt flavor as you can.

Why have any Oats?

 

[hottpeper13]

I would swap the 2 row and Vienna % around for ~80% Vienna

 

[Lele]

If you're really after mouth feel then bump the mash temp up a bit but that will hurt your OG & FG a bit so add a touch more grain. I mash my NE IPA at 153 and feel that gives a good balance between body and fermentability.

Thanks. I want to obtain an FG between 1012 and 1014. I think that at 153 will be ok.

Why not an all-Vienna beer? It definitely wouldn't be watery. A "SMaTH", if you will.

I don't want the malty profile typical af Vienna malt. Just obtain a few complexity.