# Oat Cream IPA — All Grain

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

## Expected Brew Figures
- OG: 1.066
- FG: 1.012
- ABV: 6.3%
- IBU: 40
- Volume: 23 litres

## Ingredients
- 5.3kg Pale ale malt
- 500g Rolled oats
- 500g Weyermann wheat
- 200g Weyermann carapils
- 15g Columbus hop pellets
- 120g Citra hop pellets
- 135g Mosaic hop pellets
- 50g Riwaka hops (can replace with Nelson Sauvin preferred)
- 0.3g Copperfloc
- Wyeast Labs #2124 Bohemian (or 2 packets of Saf 34/70 or Mangrove Jacks M76 Bavarian Lager yeast)

## Method
1. Mash all malts at 67°C.
2. Sparge and bring to a boil.
3. Boil for 90 minutes.
4. Add 15g Columbus at beginning 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. Cool to 12°C and transfer to fermenter.
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.
- Recipe title inferred from partially visible page context; the visible method/ingredients are clear, but the left-side full heading is cut off in the image.
- 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.
