Chelsea at Polyrhythm was gracious enough give us some pointers on recipe design for an Oat Cream IPA. Polyrhythm’s Dream Pop Oat Cream IPA was one of our team’s favorite beers last year. Chelsea used a combination of malted and flaked oats to achieve a dynamic oat profile and added lactose to lean into the creaminess of the oats.
Vital Statistics:
ABV: 7.3% SRM: 3.8 IBU: 22 OG: 1.076 FG: 1.021
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|---|---|---|
|
Brewhouse Efficiency: 73% |
Brewhouse Efficiency: 85% |
|
|
Volume of Mash Water: 16L |
Volume of Mash Water: 735 hL |
|
|
Volume of Sparge Water 17L |
Volume of Sparge Water 598L |
|
|
Amount in KG |
Amount in KG |
|
|
Parkland Pale Malt – Red Shed (52%) |
3.25 |
150 |
|
Flaked Oats - BSG (20%) |
1.25 |
57 |
|
Malted Oats – Red Shed (13%) |
0.85 |
39 |
|
Wheat Malt - Red Shed (7%) |
0.45 |
21 |
|
Caramalt - Weyermann (5%) |
0.30 |
14 |
|
Lactose Sugar - BSG (3%) |
0.20 |
11 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Mosaic Cryo AA 22% |
10 Minutes |
10 |
0.012 |
1.262 |
|
Citra AA 12% |
WP |
12 |
0.026 |
0.582 |
|
Citra |
Dry Hop |
Aroma |
3.5g/L |
3.5g/L |
|
Alora |
Dry Hop |
Aroma |
7g/L |
7g/L |
Yeast: Escarpment Labs Foggy London Ale
Strike Water Temperature: 76°C
Water Profile: Hoppy & Light
Mash Rest Temperature: 67°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
-
Heat strike water to 76c
-
Add all malt and brewing salts to strike water
-
Adjust mash ph with appropriate acid to reach desired brewing target
-
Pro tip: add Rice Hulls or Biogluconase to avoid a stuck mash
-
Mash rest temp 67c for 1 hour. Confirm with iodine test
-
Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
-
Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
-
Boil target volume of wort. Length 70 min
-
Add Mosaic Cryo and Whrilfloc or Irish Moss at 10min
-
Add Citra at Whrilpool/steep
Cooling:
-
Rapidly cool the wort with an ice bath or through a heat exchanger
-
Add lightly diluted Yeast Lightening
Fermentation:
-
Collect cooled wort into fermentation vessel
-
Add oxygen through carb stone or by rapidly shaking volume
-
Pitch Foggy London Ale at 18c
-
After 2 days up fermentation temp to 22c
-
Allow beer to ferment until 3 days of same gravity reading
-
Once beer is terminal, drop temp to 10c and scrub as much yeast and other protein out of fermentor. Dry Hop with 3.5g/L with Citra and 7g/L with Alora
-
Proceed to packaging in either canning, bottling or kegging
-
Enjoy this beer at 2.6 volumes of CO2