Mango Lassi Milkshake IPA - Beer Recipe - Brewer's Friend

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Mango Lassi Milkshake IPA

297 calories 36.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Paul Cowan
Calories: 297 calories (Per 12oz)
Carbs: 36.2 g (Per 12oz)
Created: Sunday January 15th 2017
1.088
1.030
7.7%
62.5
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 55.4%
3.75 lb United Kingdom - Golden Naked Oats3.75 lb Golden Naked Oats 33 10 18.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 9.6%
1.50 lb Canadian - Honey Malt1.5 lb Honey Malt 37 25 7.2%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 2.4%
20.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Azacca3 oz Azacca Hops Pellet 15 Whirlpool 45 min 22.47 20%
3 oz Galaxy3 oz Galaxy Hops Pellet 14.25 Whirlpool 45 min 21.35 20%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool 45 min 18.73 20%
2 oz Azacca2 oz Azacca Hops Pellet 15 Dry Hop 4 days 13.3%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Dry Hop 4 days 13.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 13.3%
15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Wheat Flour Other Mash 0 min.
0.50 lb Green Apple Puree Other Boil 20 min.
0.50 each Whirlfloc Fining Boil 15 min.
1 tsp Wyeast Yeast Nutrient Other Boil 10 min.
3 each Fermcap-S Other Primary 0 min.
5 each Fresh ground green cardamom Spice Secondary 5 days
2 each Vanilla Bean Flavor Secondary 5 days
60 oz Very ripe mango puree or canned mango pulp Flavor Secondary 5 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 240 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-8515
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 20 7 150 75 160
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
BIAB Temperature -- 153 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.28 g | 41.1 qt) 9.59 38.4  
Mash volume with grains (equipment estimates 11.78 g | 47.1 qt) 11.09 44.4  
Grain absorption losses -2.34 -9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Post boil Volume 6.34 25.4  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
Volume into fermentor 6 24  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes
  1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
  2. Add wheat flour to the mash. If not doing BIAB add rice hulls. (Some say add the flour to the boil, but my experience is that it doesn't dissolve and just creates dough ball lumps.)
  3. Do a high temp mash. You may need to mash for 90 minutes.
  4. Use around a 1:2 sulfate to chloride water profile.
  5. Add green apple puree with 20 minutes left in the boil. This adds pectin to create haze and body.
  6. Add the lactose sugar with 10 minutes left in the boil.
  7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
  8. Add half of dry hops in 2-3 days, when the krausen is still high.
  9. 4-6 days later, when fermentation is mostly done, rack into a secondary and add vanilla bean, mango pulp, and ground green cardamom. (Can skip secondary and add it right to the primary if you have enough head room.)
  10. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops.
  11. Cold crash and package 4-8 days later.

    Target starting fermenter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.
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  • Last Updated: 2018-08-07 02:29 UTC