Do Flaked Oats MATTER in a NEIPA? Side by Side Comparison of two HAZY IPAs.

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In this video my friend Cosmo and I brewed a New England IPA (NEIPA or Hazy IPA) with NO flaked grains, like oats, barley, or wheat. We then compare that to my Hop Nectar Hazy IPA I brewed a few weeks before that to see what impact it had on the beer. Check out the full recipes below!
You can see all the exact equipment I use in my videos at my Amazon page here:
www.amazon.com/shop/cityscapebrewing
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Hop Nectar Grain to Glass Video:
Secrets to the best Hazy IPA - kzbin.info/www/bejne/pniZeKCJe7OhpZY
Hop Nectar Recipe (5.5 gallon Batch):
Grain Bill:
2-Row Malt 10.0 lbs (69%)
White Wheat Malt 1.5 lbs (10.3%)
Honey Malt 0.5 lbs (8 oz) (3.4%)
Flaked Oats (rolled oats) 2.0 lbs (13.8%)
Rice Hulls 0.5 lbs (8 oz) (3.4%)
Ascorbic Acid - 4g in mash (helps prevent oxidation and preserve beer)
Water additions - watch video all about water here:
kzbin.info/www/bejne/oH7Ooauna99snNk
Mash Temp: 152F
Hops:
Citra 1.0 oz. 5 mins
Centennial 1.0 oz. 5 mins
Citra 0.5 oz. Whirlpool 15 mins at 175F
Amarillo 1.0 oz Whirlpool 15 mins at 175F
Sabro 1.25 oz Whirlpool 15 mins at 175F
Centennial 1.0 oz Whirlpool 15 mins at 175F
Mandarina Bavaria 0.5 oz. Dry Hop (High Krausen)
Centennial 1.0 oz. Dry Hop (High Krausen)
Sabro 1.5 oz. Dry Hop (High Krausen)
Citra 0.5 oz. Dry Hop (High Krausen)
Yeast:
White Labs London Fog - WLP066
Fermentation Temp = 67F
Expected Details:
OG - 1.065 (mine was 1.063)
FG - 1.013 (Mine was 1.011)
ABV 6.8 %
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No Oats Fantasy Draft Hazy Recipe (5.5 gallon Batch):
Grain Bill:
Golden Promise Malt 5.0 lbs (38.5%)
White Wheat Malt 6.5 lbs (50%)
Flaked Maize 1.0 lbs (7.7%)
Rice Hulls 0.5 lbs (8 oz) (3.8%)
Ascorbic Acid - 4g in mash (helps prevent oxidation and preserve beer)
Water additions - watch video all about water here:
kzbin.info/www/bejne/oH7Ooauna99snNk
Mash Temp: 154F
Hops:
Cascade 0.5 oz. 5 min
Mosaic 0.5 oz. 5 mins
Galaxy 0.5 oz. 5 mins
Cascade 1.0 oz. Whirlpool 15 mins at 175F
Mosaic 0.5 oz. Whirlpool 15 mins at 175F
El Dorado 1.0 oz Whirlpool 15 mins at 175F
Motueka 0.5 oz. Whirlpool 15 mins at 175F
Galaxy 0.5 oz. Whirlpool 15 mins at 175F
Mosaic 1.0 oz. Dry Hop (High Krausen)
El Dorado 1.0 oz. Dry Hop (High Krausen)
Galaxy 1.0 oz. Dry Hop (High Krausen)
Cascade 0.5 oz. Dry Hop (High Krausen)
Motueka 0.5 oz. Dry Hop (High Krausen)
Yeast:
White Labs London Fog - WLP066
Fermentation Temp = 67F
Expected Details:
OG - 1.060 (mine was 1.057)
FG - 1.012 (Mine was 1.009)
ABV 6.8 %
Check out these other videos and my recommended equipment below!
DIY Hop Spider:
kzbin.info/www/bejne/rIbMZohvn7mkY9U
How to Harvest Yeast from Commercial Beer:
kzbin.info/www/bejne/nYqtYpJ-bLWGidE
Brew Clear Beer & Fix Cloudy Beer
kzbin.info/www/bejne/p6Kuc36cfdWqm5Y
How to make a yeast starter:
kzbin.info/www/bejne/iaGQnWRugM1ghdE

[@NWsmallbatchBrewing]

great comparison. I have actually stopped using dextrin malt in my beers and instead I add about 5% oats instead for head retention and mouthfeel.

[@CityscapeBrewing]

Yeah 💯 oats work great in hazy ipas, porters, stouts, and different styles for sure. 🍻

[@secretlevel5951]

Very cool! I'd love to see if you'd get the same results when doing a triangle test in opaque cups. That would remove a lot of variables such as color difference and adds much less of a chance of random luck when guessing.

[@CityscapeBrewing]

This was kind of cool so I will be doing more of these type of videos in the future! Definitely will be doing some blind in solo cups

[@curtpick628]

Good comparison gents!

[@CityscapeBrewing]

Thanks. It was interesting for sure

[@Sleeeeepy_D]

Good comparison! Another one that I would be interested in is flaked oats vs malted oats. Malted oats are not as susceptible to oxidation later on but do you sacrifice that desirable mouthfeel using malted?

[@CityscapeBrewing]

I had the ascorbic acid to the mash which really helps with oxidation. I actually haven't used malted oats in a hazy before so I can't say for sure. Might be a good one to do in the future for sure!

[@alos18]

Nice comparison. Im curious about the ascorbic acid. I was just telling Cosmo you need to do a comparison with and without.

[@CityscapeBrewing]

It's hard to compare right away because the beer will be fresh right away... Especially if you take extra precautions to eliminate exposure to oxygen. The ascorbic acid helps prevent oxidation immediately for those who aren't super careful, but also preserves the beer longer term... So I'd have to keep some for a while and have a comparison after a few months of being on tap even.

[@arturocm9758]

What about using base malt + flaked wheat only, or flaked oats Or flaked barley only ? Some people say that haze doesnt last to much if they use only flaked oats.

[@CityscapeBrewing]

Most of the haze Actually comes from the yeast choice. Yeast companies such as white labs, do tests with only base malts and different yeast strains. Short answer is you can definitely use flaked wheat in place of flight oats. I prefer the flavor of flaked oats and the fact that is generally cheaper. 🍻

[@abrad3061]

Do you have a video that explains all the different types of beers. I learned from you what a smash was .I am old. We just beer or malt liquor like what constitutes an IPA ETC

[@CityscapeBrewing]

The styles are defined in the beer judge certification program or BJCP. You can look up the style definitions, characteristics like and taste, color, and everything at www.bjcp.org

[@abrad3061]

Thanks will do​@@CityscapeBrewing

[@probegt75]

Your buddy looks like Lonnie from the movie Deliverance 😂 The beers look great, love a hazy ipa...i need more skill before i try one. I currently have a moose drool clone in my fermonster used wlp002 yeast.

[@CityscapeBrewing]

Nice! Sounds delicious. The Hazy IPAs aren't that hard. Just follow the directions in the video and you'll make an awesome one! 🍻

[@kingquesoIV]

One thing about the London Fog yeast being low flocculation, and therefore being good for hazy ipa. I do not think you want yeast in suspension to be contributing to your haze. The haze should come from polyphenol-protein complexes. I use high flocculating yeasts because I wasn't originally able to cold crash, and I still get hazy NEIPA