From what I read, Flaked Oats and Quick Oats are one in the same, IE don't pay the extra for the brew store version, just go to Costco and buy the truck load box for little money.
Since it's flakes oats I would think you could just steep it (no base malts/mash)... you won't get anything out of the oats other than taste and mouthfeel
OK, confused a little bit, I thought you needed a base malt to convert the starches from the flaked oats? Or is it just that you still get the taste and mouthfeel without, just not the starches?
This is going into an IPA for the mouthfeel and hazyness (so the haze from the 6 row will just add to that).
And actually when I converted the amount of pale malt in the recipe to dry extract, it was well below the stated OG.
VOLUME: 23 L
OG: 1.052
FG: 1.012
EBC: 8
IBU: 35
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2-Row: 3.0 kg
Vienna: 1.0 kg
Flaked Oats: 0.8 kg
Wheat: 0.8 kg
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Mash: 66 c
Sparge: 78 c
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Columbus: 15g (60 min)
Nelson Sauvin: 30g (1 min)
Amarillo: 30g (1 min)
Citra: 30g (1 min)
Nelson Sauvin: 30g (Whirlpool, 20 min)
Amarillo: 30g (Whirlpool, 20 min)
Citra: 30g (Whirlpool, 20 min)
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1st DRY HOP
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Nelson Sauvin: 25g
Amarillo: 25g
Citra: 25g
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2nd DRY HOP
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Nelson Sauvin: 25g
Amarillo: 25g
Citra: 25g
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CITRUS
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2 x Oranges (chopped + frozen)
3 x Limes (chopped + frozen)
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Yeast: Yeast Bay (Vermont Ale)
The 3kg of Pale, worked out to about 4lbs of DME according to:
https://www.jaysbrewing.com/2011/11/17/lazy-chart-for-converting-dme-lme-grain/Which, with everything else, only brought it to about 1.042, had to up the DME to 5.5lbs to get it to 1.054 according to Beersmith
Concerned with the limes in the secondary as well, thinking that with all the rind (or maybe peel before freezing) would make it too bitter, but with 3 limes, maybe make it pretty tart overall.
Just a recipe I found online from "Daily Beer Recipes" on FB.