Milkshake IPA - Beer Recipe - Brewer's Friend

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Milkshake IPA

265 calories 29 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gentlemalt
Calories: 265 calories (Per 330ml)
Carbs: 29 g (Per 330ml)
Created: Friday March 23rd 2018
1.085
1.024
8.0%
88.7
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pale Ale3.5 kg Pale Ale 39 2.3 63.6%
0.50 kg Canadian - Honey Malt0.5 kg Honey Malt 37 25 9.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.1%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 9.1%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Chinook50 g Chinook Hops Pellet 11.3 Whirlpool at 75 °C 20 min 37.67 13.9%
50 g Waimea50 g Waimea Hops Pellet 15.3 Whirlpool at 98 °C 30 min 51.01 13.9%
50 g Chinook50 g Chinook Hops Pellet 11.3 Dry Hop 3 days 13.9%
50 g Waimea50 g Waimea Hops Pellet 17.5 Dry Hop 3 days 13.9%
80 g Chinook80 g Chinook Hops Pellet 11.3 Dry Hop 7 days 22.2%
80 g Waimea80 g Waimea Hops Pellet 17.5 Dry Hop 7 days 22.2%
360 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 ml Vanilla extract Flavor Secondary 5 days
750 g Mango Spice Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 0 0 96 111 0
5g Gypsum
5gCalciumChloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Mash PH 5.5 Infusion -- 66 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 14
Mash volume with grains 17.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.2 L) 11.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 22.6 L) 20
Boil off losses -7.1
Post boil Volume 15.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 15
Total: 25.6  
Equipment Profile Used: System Default
 
Notes

5gCalciumChloride and 5g Gypsum into mash water. Mash at 66C. Avoid mashout. Sparge with 10 L. Avoid early addition of hops. 0.5 Lactose - 10 min. 50g Waimea flameout, 50g Chinook 75C for Whirpool. 50g Chinook, Waimea for PF, after 4 days since ferm. started. Once ferm. finished transfer to SF and drop 80g each Waimea, Chinook. Vanilla extract 5 days SF. Mango 5 days SF. SF - 7 days. ColdCrash, Keg.

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  • Last Updated: 2018-07-19 19:02 UTC