Brew Day Question

Hate to be the harbinger of bad news, but it sounds like a little more experience (brewing and kegging) would help before attempting an adjunct beer/NEIPA.
Bad idea, wait until you can mash. Plenty of other styles can be made with your ingredients...either that or drink quickly, imho...good luck whatever you decide

 

No, you need to use barley malt or wheat malt along with the flaked oats. Malt extract has zero diastatic power; you get diastatic power with malt.

Diastatic power is a metric which quantifies how well a malt can convert the starches to sugars in a mash.

So, 12 ounces of flaked oats and 12 ounces of malt (either barley malt or wheat malt) will convert during the mash.

Cheers!

 

Barry, are you of the opinion that a mix of Wheat DME and Extra Light DME would not make a good extract 'NE' IPA?

Cheers!

 

Jack,

Wouldn't be my first choice...certainly it will work, but just setting oneself up for mediocrity... No ability to control mash temps, etc. If the OP has made a Hefe with those DMEs and was satisfied then maybe, but it just seems like an overreach to me. On the other hand, experiments can be fun. cheers

Sometimes I just like to throw an alternative opinion out there

 

I thought that because flaked oats were pregelantinized that they could be treated like crystal malts.

 

Jason, flaked oats are indeed pregelantinized and this saves you the effort of performing a cereal cook (like you would have to do when using corn grits). This does not mean that you can just steep the oats. Below is from John Palmer:

“Oatmeal 1 L Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion.”

You can just simply steep flaked oats but that means that there will be residual starches present in the beer. Since a beer style like 'NE' IPA is intended to be consumed quickly maybe just steeping the flaked oats is not too bad of an option? It probably would take some time for the effects of unwanted microorganisms in the beer 'eating' that starch to be noticed (e.g., off flavors, etc.).

TooTopTooHandle these things are entirely your choice:

• Make it a simple brew with solely Wheat DME and Extra Light DME
• Augment the brew with Flaked Oats and decide whether to steep (and accept residual starch in the beer) or mash with malt to ensure conversion

Once again there is no exact right and wrong answer here. It comes down to goals and expectations.

Cheers!

 

FWIW I think in these circumstances you should be OK. The 'plus' here with respect to the starch thing is that it will add to the hazy appearance and likely add to the mouthfeel as well. These are 'benefits' for the so called 'NE' IPA style.

Please report back on how this beer turned out and best of luck!!

Cheers!

 

Steep them with a half pound of two row in a stock pot inthe kitchen. Use a gallon of water. Boom, mashed

 

Jason, this could work if the proper temperature is maintained (e.g., 150 degrees F). Lots of people steep over a broader temperature range (e.g., 150 - 170 degrees F); those temperatures above 160 degrees F are no good for mashing since the enzymes are denatured there.

Cheers!

 

Incomplete/incorrect kit instructions strike again...not much different at the end of the day than some lhbs secrets ...drink quick is my secret

 

I was counting on him having read www.howtobrew.com

 

I'll go ahead and pile on here as well. If you are going to use the flaked oats, you should go ahead and do a mini-mash. There is no point in spending the time steeping oats by themselves when you can just as easy add 1# of pils malt and maintain a temperature somewhere around 150 for 20-40 minutes.

TL;DR mini-mash the oats or don't use them, or as your grandfather would say "if you are going to do something, do it right"

 

Would you like me to 'diagram' the word "assume" for you!?!

Cheers!

 

Hahahaha

 

Items #1 & #2 have been covered in detail so I won't address those.

#3 - If you want to keep it simple, pick your favorite/most convenient of Day#3 or #4 of fermentation and add your hops on that day. I've made ~15 batched of NEIPAs using 1318 yeast and, when fermented between 60-68F, the SG reading on those days is consistently ~1.020-1.025 (about 70% complete)

#4 - Don't bother with secondary fermentation. Rack from primary to the keg when definitely done. If you don't want to check for end of fermentation, keep it simple and keg it at ~10-14 days...I've never had a batch not be at terminal gravity by that time point. I would dry hop in the keg only if you have a hop bag or something that will keep the vast majority of the hop sediment contained. You'll get nothing but hop sediment in the first few points and clogged dip tubes throughout the keg otherwise

You say you want a "juice bomb"...what hop varieties are you using?

Cheers and good luck!!!