Which Oats Work Best For Hazy IPA? | exBEERiments

Introduction

In this tutorial, we will explore which types of oats work best for brewing a Hazy IPA, also known as a New England IPA. This style is celebrated for its smooth drinkability and creamy mouthfeel, often attributed to the use of oats in the brewing process. We will evaluate the effects of three different types of oats: flaked oats, malted oats, and oat milk, based on three key experiments.

Step 1: Understanding the Types of Oats

Before deciding which oats to use, familiarize yourself with the three types being tested:

• Flaked Oats: These are steamed and then rolled oats, which add body and mouthfeel without increasing the fermentable sugars significantly.
• Malted Oats: These oats are processed to convert starches into sugars, contributing fermentable sugars and adding a unique flavor profile.
• Oat Milk: A non-traditional option made from oats and water, oat milk is used primarily for its flavor and mouthfeel rather than traditional brewing properties.

Step 2: Conducting the Flaked Oats Experiment

To evaluate the impact of flaked oats, follow these steps:

1. Recipe Creation: Use a standard Hazy IPA recipe and replace a portion of the barley malt with flaked oats (e.g., 10-20%).
2. Mash Process: Incorporate flaked oats into the mash. This helps in achieving a smooth mouthfeel.
3. Brewing: Complete the brewing process as per your usual method.
4. Tasting: Conduct a blind taste test comparing the Hazy IPA brewed with and without flaked oats.

Tip: Pay attention to the mouthfeel and overall smoothness in your tasting notes.

Step 3: Conducting the Malted Oats Experiment

Next, examine the effects of malted oats:

1. Recipe Adjustment: Modify the same Hazy IPA recipe, this time substituting a portion of barley malt with malted oats (e.g., 10-15%).
2. Mash Process: Mash as usual, ensuring proper temperature and duration to convert the starches in the malted oats.
3. Brewing: Proceed with the brewing process.
4. Tasting: Again, conduct a blind taste test to assess the differences in flavor and mouthfeel.

Common Pitfall: Ensure the malted oats are crushed adequately to facilitate proper starch conversion.

Step 4: Conducting the Oat Milk Experiment

Finally, evaluate the use of oat milk:

1. Recipe Modification: In your Hazy IPA recipe, replace a portion of the water with oat milk (e.g., 10-15%).
2. Brewing Process: Brew using your normal method, incorporating oat milk during the boil.
3. Tasting: Conduct a blind taste test to compare the impact of oat milk on flavor and mouthfeel.

Practical Tip: Oat milk can introduce sweetness and creaminess but may also dilute hop flavors, so balance is key.

Conclusion

In this guide, we explored the effects of flaked oats, malted oats, and oat milk on Hazy IPA brewing. Each type of oat can significantly influence the beer's mouthfeel, flavor, and overall drinkability. Conducting these experiments will help you determine which oat type best suits your brewing style.

For your next steps, consider experimenting with your own recipes and documenting the results to refine your process further. Happy brewing!