The design concept for this beer was to produce a light to medium golden haziness with a citrus aroma supported by pleasing fruit esters and a full mouth feel with mild bittering.
PRE-BREWING NOTE: I have a small concern that lipid content of the flaked oats may affect head retention, flake oat addition is well bellow 10 percent, for this reason. Addition of Carapils should provide proteins to aid in head retention, as well...we’ll see.

Two or three days before brewing, prepare 2000 ml yeast starter at 10.40 OG.
Cold crash for about 24 hours prior to brew day.
Prior to pitching, allow yeast to warm up to near fermentation temperature and decant 80-85% of the clear liquid off of the settled yeast slurry.

water volume calculations are specific to Brian’s brew system.

1) Prepare 10.3 gals of brewing water with appropriate water adjustments.
2) Calculate mash water temp based on grain temp.
3) Heat mash water to achieve mash temp and add 5 gal to mash tun and then dough-in and stir mash for even thickness.
4) Allow mash to rest for 60 mins at 150 degs.
5) After 60 minute saccrafication rest, Vorloft until clear and drain off into boil kettle (approx 3.5 gal).
6) Heat sparge water to 170 deg to add 5.3 gal sparge water to mash tun.
7) Stir mash and rest for a few mins and then voloft until clear.
8) Drain into kettle to make approx 7.35 gal pre-boil volume.
9) Flame on and bring to boil.
Note: Maintain a vigorous boil and maintain 212 degs, throughout the boil.
10) 30 mins after boil begins, add first hop addition (.5oz Citra and .5oz Cascade).
11) 30 mins after first hop addition, add second hop addition (.5oz Cascade and .5 Azacca) and boil for another 15 mins.
12) Place sanitized immersion chiller into boiling wert.
13) 5 mins after second hop addition, add yeast nutrient.
14) 5 mins after adding yeast nutrient, add aroma hops for last 5 mins of boil (.5 Cascade and .5 Azacca).
15) After 5 mins, flame out.
16) Connect external water supply to immersion chiller (garden hose to pre-chiller to immersion chiller and output hose from immersion chiller).
17) Chill to pitch temperature.
18) Check andrecord pre-fermentation gravity.
19) Drain into fermenter.
20) Oxygenate for 30 minutes and then shake fermenter for 1 minute.
21) Pitch yeast and agitate fermenter.
22) Fit airlock lock, temperature probe, FermTemp and controller to fermenter.

Fermentation:
Ferment at 70deg (WLP008 range is 68-73) for 14 days.
Three or four days prior to bottling, add dry hop addition.
36 hours before bottling raise ferm temp to 75deg for 24 hours to induce yeast cleanup.


Yeast description:
https://www.whitelabs.com/yeast-bank/wlp008-east-coast-ale-yeast

WLP008 East Coast Ale Yeast
Ale
This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. It is cleaner and crisper than other haze producing strains. It possesses the similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales and amber ales.

"By far, my favorite White Labs strain to use for New England IPAs is WLP008 East Coast Ale. This yeast strain is relatively neutral, with slightly more fruity ester production than WLP001, is easy to work with, attenuates well, and doesn’t flocculate nearly as much as some English strains... 008 has given me consistent results every time, perfectly in line with what you would hope to experience in a New England IPA." --The Beer Nerd Collective, read their full review here.

CHARACTERISTICS
Attenuation: 70.00-75.00
Flocculation: Medium to Low
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68.00-73.00