Pineapple Milkshake IPA - Beer Recipe - Brewer's Friend

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Pineapple Milkshake IPA

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Barta ml
Rating:
5.00 (1 Review)

Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Friday February 23rd 2018
1.064
1.017
6.4%
84.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 14.3%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 7.1%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 1.8%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.17 oz Hop Shot0.17 oz Hop Shot Hops Pellet 61.1 Boil 60 min 33.07 1.4%
4 oz Crosby Hop Farm - Denali4 oz Denali Hops Pellet 15.5 Whirlpool at 212 °F 30 min 38.06 32.9%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 212 °F 30 min 13.51 16.4%
4 oz Crosby Hop Farm - Denali4 oz Denali Hops Pellet 15.5 Dry Hop 3 days 32.9%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 16.4%
12.17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Pineapple chunks Flavor Secondary 5 days
2 oz Vanilla extract Spice Secondary 5 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 362 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 5 18 214 81 0
Mash pH target = 5.28

5 gallon mash water:
2 g Gypsum
5.8 g CaCl2
1.0 g MgSO4
0.5 g NaCl
1.0 mL Lactic acid

3.75 gallon sparge water:
1.5 g Gypsum
4.3 g CaCl2
0.8 g MgSO4
0.4 g NaCl
1.0 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal mash (149 F) Infusion -- 161 °F 60 min
3.75 gal sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.71 g | 18.8 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6.33 25.3  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 6.1 24.4  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

Add 5 mL hop shots at 60 min.

Add 0.75 lb of Lactose with ~5 min left.

Split hops at whirlpool between FO and 170F

Split hops between Day 2 and after most of pineapple addition is fermented out.

Puree pineapple chunks, strain and heat at ~170 F for 5-10 min prior to adding to fermenter. This will denature the papain enzyme that can digest proteins and ruin head retention.

When kegging, add ~2 oz of the vanilla extract (5 vanilla beans added to ~8 oz of vodka on 10FEB18).

BREW DAY: 25FEB18

First round of dry hop added on 27FEB18, second round on 01MAR18. Beer cold crashed on 03MAR18 and kegged later that night.

FG = 1.017, add ~2 oz of vanilla extract to the keg prior to CO2 purging.

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  • Last Updated: 2018-05-19 16:41 UTC