Oatmeal IPA Recipe Research

Another beer that I’d like to try brewing very soon would be an oatmeal IPA. I just had one by Threes Brewing in NYC, and it was pretty good. Did some research tonight, and here are my notes…

Hill Farmstead Brewing (Greensboro, VT) has a supposedly awesome oatmeal IPA, called Legitimacy IPA. It’s actually a collaboration of sorts, under their Grassroots Brewing name.

The description of this beer on their site is:

“India Pale Ale brewed with 2-row malted barley, oats, and citrusy hops from the Pacific Northwest. Dry hopped copiously with Simcoe. Its sessionable drinkability belies its true IPA nature.”

OK so we know it will be mostly 2-row, I’m thinking from other reading elsewhere that I’d like to try 10-20% oats in my first attempt, and that there will be some simcoe and citra hops involved.

For yeasts, I need to dig into finding one of these if possible…

Conan yeast
GigaYeast (GY054 Vermont IPA)
The Yeast Bay (Vermont Ale)
Someone mentioned WYeast 1318 (London Ale III)


Also in unrelated news, I should check out this bar:

Fools Gold NYC


Some more notes:

Hill Farmstead Abner – Chinook, Citra, Columbus, Simcoe, and Warrior

Hill Farmstead Ephraim – Centennial, Chinook, Columbus, Simcoe, and Warrior

Hill Farmstead Double Galaxy – Galaxy



Add some Victory or Vienna grain to the recipe.

Centennial, Chinook, Columbus, Simcoe, and Warrior hops




Pound for pound, Flaked oats and Steel Cut oats should have the same impact on body, flavor, and mouthfeel.

Both processes begin with raw, dehulled oats. The “groats” are toasted to halt lipolytic enzyme activity that would make the oats go rancid. Here, the process diverges. Steel cut oats are cut along the length of the groat, giving that small, cylindrical appearance.

For flaked oats, the groats are steamed, then crushed between two rollers to flatten the kernels. After drying, the result is the flaked oats you can buy at the homebrew store, or in the grocery store as “Old Fashioned Oats.”

It’s important to note that steaming the oats changes the nature of the starch (gelatinizes it), making it accessable to amylase enzymes that convert the starch to sugar. If you’re going to use steel cut oats, you’ll need to cook them first.

As for the “nuttiness” you mentioned, you can increase it by baking the oats (flaked or steel cut) on a cookie sheet at 300F until, to quote Randy Mosher, “it smells like cookies.”





Considering a Fuller’s London Pride Homebrew Batch

Today I decided it might be fun to try and brew a batch of Fuller’s London Pride, as that is a beer that I have here and there with friends and it might be a nice malty “not so hoppy” brew to have handy. Did some research, and found some useful information…

First, this BYO.com page had everything one might wish for related to making this beer. Everything I’m getting is right from there. It was a quick find, and it was very helpful.



So the details I’ll want to keep handy for planning this BIAB 5 gallon batch at home:

  • Base malt, British Pale Ale malt of some kind. Approaching 90-95%
  • Accent with some Crystal Malt, 75L, the remaining 5-10%
  • Bittering hops, Target. Probably 1¬†ounce at 60 mins out. Recipe calls for 1/2oz.
  • Flavoring hops, Challenger and/or Northdown 1 ounce at 15 mins out. Recipe calls for 2/3oz combined.
  • Mash temperature of 147-149 for 60 minutes.
  • A one hour boil.
  • Yeast, perhaps WYeast 1098, 1335 or 1968 (british ale, british ale 2, or esb)
  • Pitch yeast at around 63F, goal temperature of 68F.
  • At some point, reduce the temperature if possible, back to the low 60’s.
  • Let ferment for 2-3 weeks, then bottle for 3 or more weeks.
  • Target OG 1.048, FG 1.012, IBU 33, SRM 14, ABV 4.7%