# Oat Cream IPA — Extract with Specialty Grains

Source: transcribed from user-provided photo on 2026-04-25.

## Expected Brew Figures
- OG: 1.060
- FG: 1.012
- ABV: 6.3%
- IBU: 40
- Volume: 23 litres

## Ingredients
- 4.3kg of Pale liquid malt extract
- 500g Rolled oats
- 500g Weyermann wheat
- 200g Weyermann Carapils
- 15g Columbus hop pellets
- 120g Citra hop pellets
- 135g Mosaic hop pellets
- 50g Riwaka hop pellets
- 0.3g Copperfloc
- Wyeast Labs #2124 Bohemian (or 2 packets of Saf 34/70 or Mangrove Jacks M76 Bavarian Lager yeast)

## Method
1. Boil 8 litres of water in a large pot.
2. Add all malt extract and stir.
3. Crack grain and add to a muslin sack in 70°C water for 30 minutes, then take out of the wort.
4. Boil for 90 minutes, adding Columbus at the start of the boil.
5. Add 0.3g of Copperfloc with 10 minutes to go.
6. At the end of the boil start a whirlpool then add 20g Citra and 35g Mosaic.
7. Transfer to fermenter and top up to 23 litres with very cold water and allow it to cool to 12°C.
8. Pitch yeast and ferment at 10–12°C.
9. Do a diacetyl rest at 22°C towards end of fermentation.
10. After fermentation dry hop for three days with 100g Mosaic, 100g Citra and 50g Riwaka.
11. Crash cool for at least 2 weeks.
12. Bottle or keg as usual then enjoy with mates.

## Notes
- Stored as a separate recipe item from a multi-recipe photo.
- Title inferred from the visible recipe layout; “Extract with specialty grains” is clearly readable.
- Yeast line is slightly fuzzy, but reads as Wyeast Labs #2124 Bohemian, with dry yeast alternatives Saf 34/70 or Mangrove Jacks M76 Bavarian Lager.
