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BeerCoAU - Double Bounce Oat Cream DDH IPA https://beerco.com.au/collections/all-grain/products/double-bounce-oat-cream-ddh-ipa-beerco-all-grain-kit Jump Jump Jump Up and Jump Down and Jump Around - Just be careful of the Double Bounce - Oat Cream IPA with a Double Bounce of Oats and creamy lactose and a healthy Double Dry Hop with Pineapple and Piney Vic Secret AU Hops paired up with Bravo US Hops! Bravo for the Double Bounce - DDH - Oat Cream IPA! So what do you say Jump Up and Jump Down and pour me one of those Double Bounce Oat Cream IPAs tanks - Cheers #brewhappy always #enjoyresponsibly always This is a starting point with grainbill and hops for the All-Grain Kit. Adjust equipment profile, mash profile and efficiency as per your own setup. Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Sulphate mixed with the grains at the start of the mash. METHOD: 1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F). 2. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete. 3. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes. 4. Fly sparge slowly with approx. 15 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons). 5. The total boil time will be 60-90 minutes. Do not add Deltafloc or Irish Moss. 6. Add 350g of Lactose at termination of boil. 7. At flameout, wait until wort cools to 80.2°C (176 °F ) to avoid volatizing hop oils. Set time for 40 mins and add first hop stand addition (20g each hop). 8. After 20 mins add the second hop stand additions (20g each hop). 9. After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate. 10. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation. 12. On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition. 13. Wait 3 days, then remove the first dry hop addition (or leave in) and add the second addition of dry hops and dry hop for another 3 days. 14. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!