East Coast American Pale Ale

[mick02]

Do you do anything with your crush when using malted oats? I've only used them once and lost a lot of efficiency, I think they may not have milled properly, do you tighten the mill for them?

I do have to tighten the mill to get the oat malt crushed and even at it's tightest I still don't seem to get a great crush on the grain. They certainly do lower the efficiency

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[Qs]

Maybe I'll try it through my old corona mill, that might crush it a bit finer.

I'm going to give something like this a go anyway. I've most of the hops and grain on hand bar the melanoidin and I think I'll replace the s-04 with sacc trois cos I've that on hand too.

[mick02]

If you're going east coast like NEIPA, then I'd do a day 2 addition to get the biotransformation - it really clouds up the beer but gives you that big juicy flavour and I think a good bit of aroma.

I've done a west coast IPA recently and just skipped that step and you really notice the difference - not bad btw, just less juicy and smooth.

Interesting point Molc however I did some reading yesterday evening and I found a very interesting article written by Scott Janish which stated

If you want to take advantage of biotransformation, which can lead to more of a rose/citrus/fruity aroma from the conversion of geraniol to citronellol, add dry hops early in the fermentation process while the yeast are still present and active.

This obviously on the right track in my original post.

There is a lot of information on hop extraction which you can read in his article here - http://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/

[molc]

Haven't noticed the same reaction with chilling and dry hops. I normally also dry hop a day or two before it finishes fermenting.

Wouldn't Mick be getting the same biotransformation with the hops added while chilling?

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[molc]

If you're going east coast like NEIPA, then I'd do a day 2 addition to get the biotransformation - it really clouds up the beer but gives you that big juicy flavour and I think a good bit of aroma.

I've done a west coast IPA recently and just skipped that step and you really notice the difference - not bad btw, just less juicy and smooth.

Interesting point Molc however I did some reading yesterday evening and I found a very interesting article written by Scott Janish which stated

If you want to take advantage of biotransformation, which can lead to more of a rose/citrus/fruity aroma from the conversion of geraniol to citronellol, add dry hops early in the fermentation process while the yeast are still present and active.

This obviously on the right track in my original post.

There is a lot of information on hop extraction which you can read in his article here - http://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/

I think I'm missing something in the original post, you have late additions but the rest just says dry hop, so can't figure out your timings.

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[mick02]

Yeah I think there is some crossed wires here ...

Anyway I believe that we are both saying the same thing only different?!?

[irish_goat]

Remember, if you dry hop during fermentation you'll need to transfer to secondary after about 5-7 days.

I like to let the beer condition in the fermenter and dry hop 5 days before bottling. For an added boost I  sometimes use a hop tea as the solution of the priming sugar.

With regards to the recipe, playing devil's advocate here but I would argue the oats have no place in an 18B American Pale Ale.

[mick02]

Remember, if you dry hop during fermentation you'll need to transfer to secondary after about 5-7 days.

I like to let the beer condition in the fermenter and dry hop 5 days before bottling. For an added boost I  sometimes use a hop tea as the solution of the priming sugar.

With regards to the recipe, playing devil's advocate here but I would argue the oats have no place in an 18B American Pale Ale.

You may have a point regarding the Oats, if it does not fit this category then I would look to enter it in maybe 21B - Specialty IPA.

[molc]

Yeah I think there is some crossed wires here ...

Anyway I believe that we are both saying the same thing only different?!?

Think so yeah

EDIT: Reread everything again. I'd split your dry hop into two and do one addition on day 2 and the other a day before your transfer. I find the first addition gives tones of flavour from the bio transformation and the second gives you the aroma.

[mick02]

So in the interest of science, I am going to brew the beer as per the initial post. Once it is pouring I will comment on the efficiency from the Oat Malt, the Aroma and of course the taste.

I might even use this post as a place holder and perform the same experiment but implementing Molc's suggestions and compare to the first brew day.

[molc]

*Looks in fridge, sees all the same hops* So tempted to give it a go myself now as well

[mick02]

*Looks in fridge, sees all the same hops* So tempted to give it a go myself now as well

We should brew at the same time and do a comparison!

[molc]

Well up for it, but I'd have a few tweaks for malt and yeast based on what's to hand and brewing schedule. Wouldn't exactly be faithful to the original recipe but same broad strokes

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[mick02]

Well up for it, but I'd have a few tweaks for malt and yeast based on what's to hand and brewing schedule. Wouldn't exactly be faithful to the original recipe but same broad strokes

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Done! When is your next available brew date? I'll see if I can brew roughly around the same time.

[molc]

Well up for it, but I'd have a few tweaks for malt and yeast based on what's to hand and brewing schedule. Wouldn't exactly be faithful to the original recipe but same broad strokes

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Done! When is your next available brew date? I'll see if I can brew roughly around the same time.

Was planning a Baltic Porter 27th October but could easily slot this in instead

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