Toasted flaked oats in NEIPA

I have not, but I'm curious to find out what your is goal in using them.

 

Not a NEIPA, but I accidentally over-toasted some flaked rye and flaked oats for a saison I was brewing to have more of a fall bent, and figured I'd use them anyway. Mouthfeel and head were awesome, and the extra bit of toast worked well. Not sure how well it would work in a NEIPA, but knocking off a bit of the raw flavor might be nice; too many of them taste like you dropped a tablespoon of oatmeal in glass of mango nectar.

 

IMO, your grainbill in an NEIPA should simply be a foundation for your hops. Use a more characterful base malt, like Maris Otter, and wheat and/or oats and I think you'll achieve that end. Munich malt is something that no hop forward beer should have, IMO, as it leads to premature oxidation, i.e. your hop character fading much more quickly than normal.

 

Not entirely sure, I don't really brew NEIPAs

 

Munich malts have melanoidins and melanoidins lead to premature oxidation.

https://www.morebeer.com/articles/using_munich_malt

https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1972.tb03428.x

 

Is honey malt considered as a usual ingredient in a NEIPA? I use it in mine but I thought I was being original in that... ? Have you ever used honey malt? I would guess not, but I don't feel it has any toastiness to it.

 

Your funeral.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1972.tb03428.x

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12218

 

More science on melanoidins and oxidation/staling, for anyone who's interested:

https://beersensoryscience.wordpress.com/2010/11/15/chemistry-of-beer-aging/

http://nik.waszczak.com/wp-content/uploads/2015/04/Flavor-instability-of-beer.pdf

 

Breaking News: @EvenMoreJesus attempts to convince brewer in Germany to stop using Munich malt. Details at 11.

My experience with toasted flaked oats is that I didn't get much toasty-ness in the finished beer. Basically undetectable (though I wasn't doing a direct comparison). I used to toast them for oatmeal stouts, but stopped years ago and now use them untoasted. Perhaps I didn't toast them dark enough or didn't use enough oats. Also, I haven't tried them in an IPA.

 

Hehehe. I thought that bit was amusing, as well.

 

That was a bona fide knee-slapper.

So now you brew Post Toasties?

 

Melanoiden malt is very similiar to honey malt and could be substituted.

 

Curious. Matt Brynildsen shared his generic pale ale recipe for testing hops somewhere and I remember the grist as 2row cut with Munich at about 15%. Maybe a few percent carapils

 

Well... the dirty little secret to mitigating the problem of melanoidins oxidating alcohols is to keep O2 out. In quasi-chem notation...

O2 + melanoidins + alcohol --> yucky aldehydes

It pretty much always comes back to keeping the effing O2 out.

 

I was going to post some stuff from the Low Oxygen Brewing site, but people seem to dislike that, so I didn't.