How much oats for IPA / DIPA?

20% definitely provides plenty of body. IMO, it's great for a stout and too much for an IPA. You might find it to be just right for what you want to accomplish. Since I haven't had the Lagunitas beer, I don't know what you want to emulate.

Oats are more oily and slick than creamy to me.

 

@psnydez86 has posted about Tired Hands Hop Hands (an APA):

"And flaked oats is certainly key to some of tired hands hoppy stuff. Their house IPA Hop Hands is rumored to be 88% pale malt and 12% flaked oats."

Maybe something like 10-15% Flaked Oats would be a good target for an IPA?

Cheers!

 

15-18% flaked oats is my sweet spot for IPA's.

 

Do you use any wheat malt as well or just flaked oats?

 

My preference is adding about 8% each of white wheat and oats. Otherwise I aim for about 15% oats (if skipping the wheat).

 

Usually depends on yeast or what I'm going for.

I'll use some wheat if I back the oats down to around 10%.

 

I have used 10% a few times and liked it. I think I'll try 15% next time though.

 

I use a some variation of malted wheat or malted oats at around 10%. I usually have white wheat in my IPA's to anywhere from 5-10%. Like the results so far.

 

Was going to brew the bill below this weekend. I've been doing some research on how to mimic something along the lines of Sip of Sunshine, Julius, etc. with the creamy mouthfeel and smooth, juicy late addition hop bomb. This is where I netted out as far as Oats/Wheat factoring in.

Any feedback would be greatly appreciated - this is only my 3rd all grain batch (after 6 years of extract/partial mash) so still trying to figure it all out.

10 lb Belgian - Pale Ale 64.5%
2 lb German - Vienna 12.9%
1.5 lb Flaked Oats 9.7%
1 lb Flaked Wheat 6.5%
1 lb Turbinado 6.5%
15.5 lb Total

In case interested in the rest...

Amount Variety Type AA Use Time IBU
1 oz Columbus Pellet 15 Boil 60 min 49.02
1 oz Citra Pellet 11 Boil 5 min 7.17
2 oz citra Pellet 11 Boil 1 min 3.1
3 oz citra Pellet 11 Whirlpool at 180 °F 30 min
2 oz citra Pellet 11 Dry Hop 4 days

Yeast: GigaYeast Vermont IPA

 

Looks good to me but I'd go higher on the dry hop. My Congress Street clone had 6oz of dry hop and came out really juicy.

Edit: on second thought, I had much less than you in the whirlpool so you might be ok.

 

It seems like you're fighting yourself using sugar and oats together... One dries and thins a beer, while the other bulks it up.
Also, I think dry hop should always take priority in a IPA, whirlpool is good but it can't give you that fresh wallop of hop that dry hoping does. If I was working with 8 ounces of citra, I'd do 2 ounces at 0, 2 ounces at 180(stand for 30 or 45 min), and 4 ounces dry hop. Or maybe even 3 in whirlpool and 5 in dry. That ratio is something I'm interested in too.

 

I just brewed and kegged an Oatmeal IPA with 18% oats and 82% Pearl Malt. It is still carbonating/conditioning but I have high hopes for this one. I should be able to report back in a week or two as to how it is.

 

Thanks for the feedback on the sugar. I didn't think of it like that. I know I saw that on some NE IPA clone recipe somewhere, but obviously doesn't mean it's necessarily a good idea. Will have to do some more research on that.

I bought two more ounces of Citra about an hour ago. Think I'll reevaluate the closing stretch and up the dry hop some more. I've never done whirlpool so was interested to see how this compared to my last IPA which was 5oz in dry hop.

 

I don't think you ever want an IPA or IIPA over 1.020. For an IPA I like it between 1.010 and 1.013 max if doing something juicy. For a IIPA I like to be around 1.013 to 1.016 max. Depends though what you are going for.

 

I always shoot for an FG no lower than 1.015 for most of my brews, and around 1.012 for my traditional style IPA (which I always age for a full 8-12 months).
Most of my brews (again, including the IPA) contain around 7% each of white wheat malt and flaked oats (I use instant or quick oats from the supermarket or dollar store).
The IPA also usually has around 10% of either supermarket corn grits (Ralston or Quaker "instant") or flaked corn 'poha' (purchased at one of the many Indo/**** grocery stores here in central NJ).

 

I go 10 to 15 percent on my ipas for oats or wheat.