Pina Colada Milkshake IPA - Beer Recipe - Brewer's Friend

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Pina Colada Milkshake IPA

178 calories 18.1 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: TheDudeAbidez
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday April 14th 2021
1.054
1.013
5.4%
7.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - DME Pilsen Light4 lb DME Pilsen Light 45 2 44.4%
2 lb Briess - LME Golden Light2 lb LME Golden Light 37.6 4 22.2%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 5.6%
1 lb Gladfield - Flaked Wheat (harraway's)1 lb Flaked Wheat (harraway's) 35.4 1.62 11.1%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 5.6%
1 lb Gladfield - Big O, Malted Oats1 lb Big O, Malted Oats 27.5 2.28 11.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Whirlpool at 156 °F 0 min 16.7%
1 oz Yakima Valley Hops - Southern Passion1 oz Southern Passion Hops Pellet 11.2 Whirlpool at 156 °F 0 min 16.7%
1 oz Yakima Valley Hops - AU Galaxy1 oz AU Galaxy Hops Pellet 14 Whirlpool at 156 °F 0 min 16.7%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.1 Whirlpool at 156 °F 0 min 16.7%
1 oz Yakima Valley Hops - Mosaic1 oz Mosaic Hops Pellet 11.5 Whirlpool 0 min 7.83 16.7%
1 oz Yakima Valley Hops - El Dorado1 oz El Dorado Hops Pellet 14.1 Whirlpool at 156 °F 0 min 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Pineapple Puree Flavor Kegging 0 min.
2 each Vanilla Bean Spice Whirlpool 0 min.
2 lb Toasted shredded coconut extract (fat wash) Flavor Kegging 0 min.
1 each Vanilla Bean (fat wash with coconut) Spice Kegging 0 min.
0.50 lb Lactose Other Whirlpool 0 min.
3 g Pectic Enzyme Fining Kegging 0 min.
5 g Asorbic acid Spice Boil 5 min.
 
Yeast
White Labs - Coastal Haze Ale Yeast Blend WLP067
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 5 0 150 50 0
Distilled Arrowhead water
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Steeping 155 °F 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.16 g | 24.6 qt) 6.41 25.6  
Mash volume with grains (equipment estimates 6.16 g | 24.6 qt) 6.65 26.6  
Grain absorption losses (steeping) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.46 1.9  
Pre boil volume (equipment estimates 6.25 g | 25 qt) 6.5 26  
Boil off losses -0.75 -3  
Post boil volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.64 26.5
Equipment Profile Used: System Default
 
Notes

Bake shredded coconut at 350 for 15 minutes flipping every 5 minutes until coconut is evenly toasted. coconut and vanilla bean added to 750mL of white rum and left to sit for 2 weeks, then put in freezer to separate fat and oil from alcohol. 30 hr. 200mL yeast starter on stir plate with the appropriate amount of yeast nutrient and DME added. ascorbic acid to reduce oxidation risk. 69F average fermentation temp. FG reached in 3 days - FG reading will higher due to lactose - take gravity readings! Oregon Fruit Pineapple puree frozen for two weeks in can. Pineapple puree, vanilla/coconut extract added to 200 micron sanitized mesh bag and then added to sanitized keg.

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  • Last Updated: 2021-05-06 09:42 UTC