IPA?

If you can manage it, a full boil will make a better beer than a partial boil plus top off, but many people do start with partial boils. It does make beer. Also, for a 5 gallon batch, you'll need more than 5 gallons of total water, to cover boil off, hop absorption, etc.

Flaked Oats need to be mashed along with a base malt, not simply steeped. If you just steep them, you'll have lots of unconverted starches in the wort/beer, which is not generally desirable, and is not good for shelf life.

If your first hop addition is flameout, you're not going to get much bitterness. I know (or think) you're going for a New England type IPA, and they are typically nowhere near as bitter as a traditional IPA, but you still need some bitterness to balance.

I don't know what you mean by "seal," but you need an airlock of some sort to allow CO2 from fermentation to escape.

My feedback would be "don't experiment" with your first batch. Use a proven recipe and process. That will greatly increase your odds of making a drinkable beer. Also, read "How to Brew" before you start brewing. If you find anything in "How to Brew" confusing, you can ask this forum for clarification.

 

once being a extract brewer I must agree with vikeman, full boils have better quality than adding water IMO.
good luck

brew on

 

I see at least two possibilities:
- They couldn't stand the idea of not cashing in on a NEIPA extract kit.
- They are clueless and think unconverted starch is the way to make an IPA hazy.

You can steep carapils. Carapils and oats are not really substitutes for each other. Their contributions to mouthfeel, foam, and haze will not be the same. Carapils should be crushed just like any other malt, using an appropriate roller gap for the mill you're using. "Double crushing" is a thing people do when the first crush is inadequate. So if you have no way to adjust the gap, and the first crush sucks, go ahead an run the grains through again.

 

If you must use oats, consider Golden Naked Oats, since they can be steeped. Not the same as flaked, but will add a bit of the oat mouthfeel. They will need to be double crushed, since they are so small, or you can reduce the gap on your rollers if you have your own mill.

 

hey MRoH do you prefer them in any type of beer over regualr rolled oats?

 

Rolled oats and GNOs are not replacements for each other IMHO. One is essentially a crystal malt and adds sweetness but little body. The other seems to add body but not much flavor contribution. Just my experience.
Edit. It may be useful to use GNO in place of honey malt if you're into that kind of thing in an IPA

 

I don't know that I prefer one over the other in certain styles. I do tend to use GNOs more often. I like them in IPAs and saisons. As @SFACRKnight says, they're not really a substitute for flaked oats, but it's the closest you'll come with a steepable grain.

 

I like em in my stouts in place of other crystal malts. I tried some in a pale ale and it didnt work for me. I'm a product of the bone dry bitter bomb IPA trend so theres that. Lol