Looking for a “creamier” mouthfeel

"creamy/pillowy mouthfeel" can mean different things to different people so it is not a perfect science. I think you want more body, as opposed to a what may be perceived as a thinner style, like Pils for example.

Some general guidelines may help. I do not brew NEIPA's because it is not 100 years old and I am suspicious of brewing trends that are less than 100 years old. Fad.
Others with NEIPA experience will, and should, provide advice as well.

• No mention of your mash temp, but increase your mash temp.

• Oats can produce an oily richness that is desirable in stouts perhaps but maybe less so in an IPA.

• Dextrose will increase fermentable and little else. Unless you have some reason for the addition it's probably is not required. Less % malt beer = less all malt beer.

• Use high quality 2 Row. Most all homebrewing base malt is in fact high quality but change it up until you find one you like. European malt, floor malted, is more expensive and naturally better. Or not, but you should try some different brands to see what works best.

• 5 to 10% wheat will produce some impressive foam if you are doing everything else right. That there is your "pillowy" head. Maybe not what you were looking for but a little wheat can do wonders and I like it it in IPAs as well.

 

I would suggest you read this article:

https://scottjanish.com/chasing-mouthfeel-softness/

Cheers!

 

RYE.

The end.

 

Are you talking Flaked Rye here?

Cheers!

 

I like flaked maize instead of dextrose. IMO - no facts, yeast and hop choice make a big difference in the mouthfeel for me. I noticed a big difference when I switched to Imperial Yeast “Juice”. But I’m by no means a source of factual information. I only speak of the few brews I’ve done. Oh ya Golden Promise malt as the base malt made a big difference in a “chewier” beer this go around.

 

Doesn't matter. Flaked and malted both work great. I use malted.

 

Just trying to clarify to help the OP.

Cheers!

 

What kind of salts are you doing and what's your sulfate:chloride ratio?

 

Usually go like 30% oats and wheat with a soft water profile that is higher in chloride to sulfate with London 3 yeast.

personally only add dextrose in a WC ipa or maybe double NE IPA. I find it reduces the body and if I am going for a creamy pillow mouthfeel I don’t want to thin the body out.

 

I get the creamy taste from cranking up the co2 to create a nice head.