New England IPA

[GalBrew]

WY1318, London Ale 3 is a go to yeast for a NEIPA.

 

[UsernameTaken]

Is there any point cold crashing your NEIPA?

 

[Dan Pratt]

^ ^ nope. I left out the whirlfloc tablet from the boil and didn't cold crash.

full of haze and hop oils!!

 

[user 35653]

I put a NEIPA together which looked/tasted the part.

I used:
80% Pale
20% Coles instant oats

Mashed @ 65c for 60mins.

I found my head retention was crap/non-existent.

Reading some old threads on using oats there were some comments (Advice Please - Crush The Oats?) about head retention and high fat content of instant/supermarket oats.

Has anyone else had a similar experience?

 

[Liam_snorkel]

as an aside, at least you can nail the "iceman pour"

 

[user 35653]

as an aside, at least you can nail the "iceman pour"

Yep - every time

 

[paulyman]

You've all been doing it wrong. Here is a quote from the Simpsons Malted Oats blurb:

"Silky smooth fullness – Juice Bomb"

https://www.simpsonsmalt.co.uk/our-malts/malted-oats/

Apparently the juiciness comes from the oats... who would have guessed?[/quote]

 

[technobabble66]

Oats FTW!
[emoji185]
[emoji1]

 

[technobabble66]

Fwiw, I did a red NEIPA with 20% oats a few months ago. Tight creamy head in abundance.
Just how I like it [emoji6]

 

[GalBrew]

WY1318, London Ale 3 is a go to yeast for a NEIPA.

I'm going to suggest WLP 644. Makes your juice bomb even more juicy! I wouldn't bother with any other yeast again for this style.

 

[Liam_snorkel]

interesting, it is a tasty yeast. I'll give it a burl
So far I've used vermont and 1318 with good results.

 

[GalBrew]

interesting, it is a tasty yeast. I'll give it a burl
So far I've used vermont and 1318 with good results.

I split my last batch and did WLP644 and WY1318 side by side. Both are good, but the 644 has far more tropical fruit aromas and flavours than the 1318. Also the 644 has the 'softer' mouthfeel of the two.

 

[user 35653]

Fwiw, I did a red NEIPA with 20% oats a few months ago. Tight creamy head in abundance.

What oats did you use exactly?

 

[technobabble66]

Coles generic brand (the slightly better if their 2 generics), Instant Oats.

 

[hirschb]

Coles generic brand (the slightly better if their 2 generics), Instant Oats.

I read somewhere to use rolled oats, not instant oats.

 

[pnorkle]

I read somewhere to use rolled oats, not instant oats.

Shouldn't matter AFAICT - from what I've read, instant oats are just chopped up smaller so they cook quicker.

 

[technobabble66]

Yep. My understanding as well.
My only query might be whether the instant oats are a little more oxidized as they're more "exposed" and probably have been processed weeks/months previously.
Probably little difference to rolled, but it might be an argument to try whole oats and mill when ready to mash.

They were great/fine in my Red NEIPA, as well as a Belgian ale (7.5% oats)

 

[goatchop41]

Probably little difference to rolled, but it might be an argument to try whole oats and mill when ready to mash.

With whole oats (I'm assuming you mean not even rolled) you'd need to do a cereal mash, or boil/cook them first

 

[technobabble66]

Definitely. And possibly a little oven toasting beforehand [emoji6]

That's why I just used instant. With a fair bit of reading, it seemed like there wasn't much difference between instant and rolled in quality for beer-making. Similarly there wasn't much difference between whole and rolled, only the reduced number of steps to utilize the rolled.
TBH, the steps to use whole oats isn't that big a deal. Really it's just crush and boil for 30mins. But I was feeling lazy at the time.
They all work.

Fwiw, if you go over ~5% oats, I'd recommend the beta-glucanase step in your mash (44-45*C for 20-30mins).

 

[wide eyed and legless]

Shouldn't matter AFAICT - from what I've read, instant oats are just chopped up smaller so they cook quicker.

They are also pre steamed and the starches are more readily available so you can add them directy into your mash.