Digital Peach Milkshake - Beer Recipe - Brewer's Friend

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Digital Peach Milkshake

290 calories 29.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Milkshake ipa
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Giovanni
Calories: 290 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Thursday January 18th 2024
1.087
1.021
8.7%
59.9
13.1
n/a
107.06
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb US - Pale 2-Row10.5 lb Pale 2-Row $ 1.60 / lb
$ 16.80 		37 1.8 57.7%
2.20 lb Flaked Oats2.2 lb Flaked Oats $ 1.60 / lb
$ 3.52 		33 2.2 12.1%
2.50 lb Honey Malt2.5 lb Honey Malt $ 1.95 / lb
$ 4.88 		37 25 13.7%
1 lb American - CaraCrystal Wheat Malt1 lb CaraCrystal Wheat Malt $ 1.95 / lb
$ 1.95 		34 55 5.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) $ 2.99 / lb
$ 2.99 		42 0.5 5.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) $ 4.65 / lb
$ 4.65 		41 1 5.5%
18.20 lbs / $ 34.79
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops $ 2.25 / oz
$ 1.13 		Pellet 15 Boil at 212 °F 60 min 22.68 5.9%
1 oz Citra1 oz Citra Hops $ 2.95 / oz
$ 2.95 		Pellet 11 Boil at 212 °F 15 min 16.5 11.8%
1 oz Amarillo1 oz Amarillo Hops $ 2.95 / oz
$ 2.95 		Pellet 8.6 Boil at 212 °F 15 min 12.9 11.8%
1 oz Citra1 oz Citra Hops $ 2.95 / oz
$ 2.95 		Pellet 11 Whirlpool at 175 °F 20 min 4.39 11.8%
1 oz Amarillo1 oz Amarillo Hops $ 2.95 / oz
$ 2.95 		Pellet 8.6 Whirlpool at 175 °F 20 min 3.44 11.8%
2 oz Citra2 oz Citra Hops $ 3.25 / oz
$ 6.50 		Pellet 11 Dry Hop at 70 °F 4 days 23.5%
2 oz Amarillo2 oz Amarillo Hops $ 2.95 / oz
$ 5.90 		Pellet 8.6 Dry Hop at 70 °F 4 days 23.5%
8.50 oz / $ 25.33
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Vanilla extract $ 0.12 / oz
$ 0.18 		Spice Primary 3 days
3 lb Peach Purée (fresh or frozen) $ 4.29 / lb
$ 12.87 		Water Agt Primary 3 days
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
$ 13.05
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
$ 16.95 / each
$ 16.95
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
$ 16.95 / each
$ 16.95
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 33.90 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 7 25 100 175 50
WATER PROFILE

7 gallons of distilled water

Gypsum: 7 grams
Epsom Salt: 2 grams
Calcium Chloride: 6 grams
Baking Soda: 2 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.47 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.09 28.4  
Mash volume with grains 8.38 33.5  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 2.7 g | 10.8 qt) 3.19 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6 24  
Total: 10.28 41.1
Equipment Profile Used: System Default
 
Notes

Created with Artificial Intelligence.

Add lactose and corn sugar last 10 minutes of boil.

Ferment for 10-12 days at 68-72°F.
Dry hop with 2 oz. each of Citra and Amarillo hops (4 days before kegging/botteling).
Add vanilla extract and peach purée 3 days before kegging/botteling.


To sanitize the fruit purée, add to vacuum sealed bag (with vanilla) and boil to 160°F for 15-20 mins. Then simmer in pot on low and purée with an emersion blender.

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  • Last Updated: 2024-01-26 18:32 UTC