We BREWED a 100% OAT NEIPA!

[@KaayHoodie]

First time here and definitely not my last! Great video and will definitely be trying this. Cheers from the US!

[@flyingwombattv]

Cheers mate and thanks for joining our journey! I reckon I’d reccomend quartering the enzymes though if you want more body, and maybe even half the mash time

[@paulschroeter4987]

now the market will be booming with a new beer style!

[@flyingwombattv]

Hahaha you saw it here first 😜

[@paulschroeter4987]

@@flyingwombattv ill make sure to report anyone who copyrights this recipe haha. yeah i myself wanted to try that a few years ago just for kicks. but i couldnt get there. ive seen videos on youtube where people go to the store and try making beer with store ingredients like walmart for an example. ive seen people use corn flakes and regular grains like rice and bread ect.

[@danmistry07]

It’s a hornerbier with adjustments. Us in the gf brewing world love these in their sessionable form when we do brew them. Enjoy!

[@marklpaulick]

@@danmistry07that’s interesting! Can you link a reference or a recipe? I’ve never heard of it

[@BrewabitRick]

Pushing the boundaries again you’re completely crazy although looks lovely 😂🤣 I brewed a rye beer with mostly rye before I knew how sticky it was with no rice hulls. Loved the beer hated the brew day ,you live and learn. Another EPIC episode cheers guys I appreciate you 👍🍻

[@flyingwombattv]

Cheers mate! How did u brew ur rye? As in what sort of style? Were you making it like an ipa, pale ale etc.?

[@StratoJohn]

Interesting content, never seen anything like this so a nice original video!

[@flyingwombattv]

Cheers mate! This was a fun experiment

[@StratoJohn]

@flyingwombattv out of interest, any good sources you get your information from / learn from?

[@flyingwombattv]

Honestly mate it’s all just research, and accrued knowledge. My background is in Biotech so learnt a lot of the scientific stuff at uni but the majority of this is many many hours reading and searching the web

[@michaelbeattie6953]

I've made a 100% rye beer. That was an interesting brew day. Lol.

[@smithbernard22]

I've done this a few times. Spectacular beer, but not worth the stress

[@flyingwombattv]

Oh that’s interesting, must’ve been super spicy and earthy! What style did u make it in? / what hop schedule?

[@smithbernard22]

​@@flyingwombattv I personally do two additions of target one at 60 and one at flameout. As well as using Nottingham or Arset kveik, to really highlight the 'english' nature of this beer.

[@flyingwombattv]

@@smithbernard22 awesome so kind of in the style of an English pale? But with all rye

[@smithbernard22]

@@flyingwombattv that's exactly what I aim for. From memory, the last time I did it was with a mix of malted rye and flaked rye, around 3.5-1 ratio. Turns out refreshingly spicy, with that kinda earthy, soft sage and pine aroma/flavour. Highly recommend

[@NWsmallbatchBrewing]

yawl are killing it. Cheers !

[@flyingwombattv]

Cheers mate

[@owencampbell138]

Good to see the hop sock making an appearance again this week!

[@flyingwombattv]

Hahaha different sock…. But just as dirty 🤣

[@sailormouth8356]

100% corn malt lager next? btw massive fan of the channel. that beers mouthfeel must have been divine

[@flyingwombattv]

It was exquisite! Honestly that’s not a bad idea, would make a super crisp ultra light summer lager

[@sailormouth8356]

@@flyingwombattv try grouse corn malt or deer creek. if youre feeling adventurous, a decotion mashed corn lager sounds amazing

[@tim-tim-timmy6571]

Brewing with bread was quite tricky. Did it twice. First time I threw it in the mash and it took 3h to convert. Second time i did a cereal mash with a b-glucan and protein rest. Then 68C for 20min, boiled 15 minutes and dumped in the mash after cooling. That was a MUCH easier brew day. No sticky mess.

[@flyingwombattv]

What kind of bread was it?? We used a bit of bread on the form of hot cross buns for our white stout but not a huge amount

[@tim-tim-timmy6571]

@ i make my own bread. Gluten rich wheat flour, oats, salt, yeast and water. 10g salt/500g of flour. Take it into account, you will taste it.

[@bruceedwards3366]

love the extension

[@flyingwombattv]

Yeah works a treat… when you use it on time hahaha

[@WestumHjemmebryggeri]

Great video! 🍺😎 Cheers from Norway! PS: buy antifoam for the boil 😂

[@flyingwombattv]

Cheers mate! Haha I actually do have some! But didn’t think fast enough to grab it before it boiled over

[@brewing8094]

I like using the Lallemand yeast calculator, I find adjusting the volume and temperature until it lets me use 1 package of yeast instead of 2. A extra package of yeast to gain a extra litre or so not worth extra packet.

[@flyingwombattv]

Oh that’s a good call, I havnt used it myself so I’ll have to check it out

[@corywashere]

It looks like tropical juice and with the hops you used I can imagine exactly how it smells too

[@flyingwombattv]

Maaaan it’s soooo juicy! Hahaha absolute fruit punch

[@bruceedwards3366]

just have a 2nd fermenter with the hops in it, use the ferment to purge it, ive been making drier NEIPA, they are great as they are so jucy. NZ. the land of the big O, I used the yeast cake from a nothingham bruit with enzyme. So accidental, but great. this way you get to reuse your yeast, the pomona will be done in 36 hours on the 2nd ferment.

[@flyingwombattv]

Yeah honestly this one is going down a treat, extremely smashable because of the dryness

[@ДмитрийКиквидзе-я6ъ]

Отличный рецепт. Повторим через месяц. Спасибо!!!

[@flyingwombattv]

Enjoy mate!

[@itterman]

Some Maltodextrin would up the FG some if added in the boil! Love lots Flakes and malted oats in my NEIPA but never tried 100%

[@flyingwombattv]

Yup I’m sure it would’ve, but the goal here was to see what could be achieved with 100% oats

[@TheUnshatterd]

Awesome video! And with it being 100% oats it's also gluten-free right?

[@flyingwombattv]

Yeah I suppose it would be. Didn’t even think about that tbh! Happy accident

[@gustag]

nice experiment!! maybe you guys can try to make a 100% wheat beer, to continue the series

[@flyingwombattv]

Ohhhh mate that sounds good, would make an ultra creamy hefe

[@marklpaulick]

Great video thanks for doing the experiment so I don’t have to! Some comments: malted oats DO have diastatic power, I forget exactly but I think they have enough DP to convert themselves… not much more. So an all malted oats beer with no enzyme should work. Maybe better? Also I consider oats to be head retention negative. Where was your ferm cap?

[@flyingwombattv]

Yeah after this we did some more reading, looks like they have some power but not enough to self convert, and not to also convert flaked. Hahaha we have some but got caught out by the boil over

[@sebastienpouliot]

Beer and Brewing has an article on Horner Bier which is 100% malted-oat based. I've been thinking of trying to brew this someday... Anyway there's no mention of any enzyme in the article/recipe. A post on homebrewtalk also mention that > malted oats do have diastatic power, typically guaranteed 25 minimum not quite self-converting, while rolled/flaked/steamed oats have zero diastatic power. so you can probably cut down to 50% (or more) of the enzymes.

[@flyingwombattv]

Interesting, as far as I know these ones didn’t have any diastatic power but I could be mistaken. But yes next time I intend to half the enzymes and see how we go

[@pastoelio]

is there a reason you are not stirring the foam in ?

[@flyingwombattv]

Honestly we were just curious how far up it would build

[@HooDooGOODER]

This looks like a great tasting beer, the dryness I assume is pry from the simple sugars your enzymes were able to break down. Being a gluten free brewer working with enzymes is all I have to get the diastatic power needed. With that being said there is enzymes and step mashes that can give you some more body and dextrins to manipulate this recipe to the next level. The enzyme names are ondea pro and ceremix flex, this is very cool to see as you could technically make a gluten free variant of a neipa that tastes amazing. Cheers wombat!

[@flyingwombattv]

Cheers mate, yeah next go round I’ll cut the enzymes in half. If not more, but yeah we made a super low carb lager using enzymes in a similar way last year on the channel

[@pvj2000]

Could you just add some dextrin to get the final body you want?

[@flyingwombattv]

Yeah we probably could, but the point of this brewday was to make a beer 100% from oats

[@robinhillier5804]

I could be wrong, but don’t oats have lipids in them that reduce the head potential? Not sure the enzymes are to blame there.

[@flyingwombattv]

@@robinhillier5804 yeah you know what I was having a think about this after we finished filming and I think you’re on the money, that coupled with having such a high volume of hops which also have oils that kill head may be the culprits

[@NoMusiciansInMusicAnymore]

Nothing quite like the creamy mouth feel of the big-o How are you doing your cold crashing? I saw a vid saying cold crashing the normal way (quickly) makes the yeast still in suspension spit out a bunch of things that wreck head retention but slow crashing (3c per 12 hours) stops that happening, or at least really minimises it

[@flyingwombattv]

Yeah I think brulophisy did it right? I’ve tried slow cold crash vs long… honestly never found much of a difference. The way I view it is if that vast majority of breweries fast cold crash there can’t be a giant difference. That being said a side by side experiment could be in order. I think they noticed a visible difference on head retention but it’s one of those things you need to see to believe

[@Potluck_Brewing]

You could have dosed it with maltodextrin to increase FG with very minimal flavor contribution.

[@flyingwombattv]

Yeah that’s true, but the whole challenge of this brew to keep the fermentables to 100% oats

[@abrad3061]

Are those oats malteare or not

[@flyingwombattv]

They were malted I think but had no diastatic power

[@bradpwalters]

​@@flyingwombattvthey are definitely malted but brewfather and Gladfield both have no diastatic power noted for them so I'd say that's a good indication.

[@flyingwombattv]

Yup exactly hence the need for enzymes

[@cindy99toker]

So would this be considered a gluten-free beer?

[@flyingwombattv]

Hmmm good question. I’d probably say low gluten but not no gluten, because it didn’t ferment out 100% dry so you probably could make it gluten free though by mashing with more glucoamylase and making it ferment out completely

[@DanBagnall]

The Dry yeast is gluten free and oats don’t contain gluten. I am not sure if the enzymes used contain gluten though - typically they are derived from bacteria or fungi microbes so they would be GF as well… I wonder if a hotter mash is necessary with the 100% oat bill as well… cool stuff!

[@flyingwombattv]

@@DanBagnall interesting yeah so I suppose it is gluten free then. Happy accident!

[@flyingwombattv]

@@cindy99toker sorry correction, turns out it is gluten free haha

[@cindy99toker]

@flyingwombattv you might have cracked the code and made a gluten-free beer that dosen't suck

[@imnille3989]

Hahaha 😆

[@bruceedwards3366]

USE 150G Gladiator to maintain head

[@flyingwombattv]

Yeah I’m a big fan of gladiator as well, but the goal of this beer was to use ONLY oat for the grain bill

[@roman9509]

Malted oats have plenty of diastatic power to convert themselves. No need for the enzyme.

[@flyingwombattv]

They may have some but not a whole bunch, and not enough to convert both themselves and the additional flaked oats successfully

[@bruceedwards3366]

just run your pump, i do to stop the boil over, but you need the arm on...

[@flyingwombattv]

Yeah true, I’m not a fan of running the pump during a boil tho, on these brewzillas they arnt really designed to run that kind of heat, honestly should’ve just kept the extension on hahhaha