New here, but the thread was so helpful, I figured Id share what I did to maybe help someone else. I ended up adding some flaked oats (2.3%) at the end of the mash (last 15min) after seeing that OH post. My sparges go fairly quick, so I wanted to add it in there for a bit. Not sure if it made a huge difference, but this is quite a hazy beer, even after conditioning at 28F. Pretty thick body too, although the FG is 1.021, and I used lactose, so there are a few variables. Probably gonna keep this base recipe for hazies tho, I dig how it turned out. Only potential issue is that I got insane attenuation. I was expecting a FG closer to 1.026. Full disclosure, never had an other half beer so Im flying blind here haha
Original Gravity: 1.090
Final Gravity: 1.021
ABV (standard): 9.09%
FERMENTABLES:
10 lb - Pale 2-Row (46.5%)
4.25 lb - Flaked Oats (19.8%)
5.75 lb - Oat Malt (26.7%)
1 lb - Lactose (Milk Sugar) (4.7%)
0.5 lb - Flaked Oats - (late addition) (2.3%)
HOPS:
0.3 oz - Citra, Type: Pellet, AA: 13.4, Use: Boil for 30 min,
1.5 oz - Cashmere, Type: Pellet, AA: 9.2, Use: Hop Stand for 25 min, 175F
1.8 oz - Citra, Type: Pellet, AA: 13.4, Use: Hop Stand for 25 min, 175F
2 oz - hbc 586, Type: Pellet, AA: 13, Use: Hop Stand for 25 min,175F
2 oz - Citra, Type: Pellet, AA: 13.4, Use: Dry Hop (High Krausen)
1.5 oz - Cashmere, Type: Pellet, AA: 9.2, Use: Dry Hop (High Krausen)
1 oz - hbc 586, Type: Pellet, AA: 13, Use: Dry Hop (High Krausen)
4 oz - hbc 586, Type: Pellet, AA: 13, Use: Dry Hop for 2 days
2.8 oz - Citra, Type: Pellet, AA: 13.4, Use: Dry Hop for 2 days
2.5 oz - Cashmere, Type: Pellet, AA: 9.2, Use: Dry Hop for 2 days
MASH GUIDELINES:
1) Strike, Temp: 156 F, Time: 60 min,
Starting Mash Thickness: 1.5 qt/lb
3ml 88% lactic acid to mash
YEAST:
Imperial Yeast - A38 Juice
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Ca2: 121
Mg2: 0
Na: 9
Cl: 222
SO4: 7
HCO3: 0
pitched at 68F, fermented at 70F
first dry hop on day 2 at 70F
day 3 temp up to 72F
down to 58F at day 11 (after final gravity was stable for 3 days). Soft crash for 1 day
2nd dry hop on day 12
day 13 started crash like 1/2 through the day, by end of day temp was down to 35F
pulled hop sludge every evening for the next 2 days
took er down to 28F on day 16
kegged day 17 (closed transfer)
condition at 28F in keg ~1week
serve at 38F
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/1098280/oat-cream-xperiment