- Reaction score
- Riddells Creek, Victoria Australia
pratty I'm a week away from doing one with Vermont yeast.Pratty1 said:
Actually really well. purely based on the later hops and the way the oats, chloride and yeast hold the hop oils. The recipe was meant for 6.2% but I missed my target OG.droid said:pratty I'm a week away from doing one with Vermont yeast.
hows the abv holding up to the ibu's? i was thinking of doing an 8%er but maybe I could do a 6 and then an 8
any chance on getting the recipe mate, pal, chum
I made a single Ella IPA myself a couple of months ago, initially I was dissapointed but in time in turned into a really nice beer, give it time it might come good!murpho said:Having a couple of glasses of an ella/marris otter smash pale ale from this post: http://aussiehomebrewer.com/topic/93648-what-are-you-brewing-in-2017/?p=1427512
It's a bit meh to be honest. Maybe Ella is better in combo with other hops, I don't know
thanks for that but you are still holding out on mePratty1 said:Actually really well. purely based on the later hops and the way the oats, chloride and yeast hold the hop oils. The recipe was meant for 6.2% but I missed my target OG.
The late hops for a 20lt batch were :
28g each @ 95c for 10mins (citra/galaxy/mosaic) - then chilled kettle wort to 75c
28g each @ 75c for 15mins (citra/galaxy/mosaic) - got a great hop resin from this, could of been longer for more ( original recipe said for 30mins )
Dry hopping is important to catch just as the krausen drops to get interaction of this yeast with the hops, so good!
Hey pratty, how did the 18% oats go?Pratty1 said:Northeast IPA
Vermont Yeast, no whirlfloc or finings, 18% rolled oats, ...
Freaking Delicious. :super:
18% is the right amount. No toasting, but it would be a nice addition to the flavour though, see the recipe from HBT did call for 5% honey malt, now I have the beer it would be a nice flavour to include. No issue with sparge because I have a BM and lift the malt pipe, if you are concerned just throw in a handful of sea gulls. (rice hulls)technobabble66 said:Hey pratty, how did the 18% oats go?
Did you bother to toast them beforehand? Were there any problems in the mash/sparge with such a high %-age?
More importantly, can you describe any particular flavour elements that are coming through from the oats (in amongst the shed load of hops!), apart from that silky mouthfeel you normally get from oats?
(Fwiw, I'm looking to do a simple Belgian ale and maybe an APA/IPA with 5-10% oats in the near future so I'm particularly keen on the flavour impact)