Cakeism (milkshake IPA) - Beer Recipe - Brewer's Friend

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Cakeism (milkshake IPA)

229 calories 28 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Farrell
Calories: 229 calories (Per 330ml)
Carbs: 28 g (Per 330ml)
Created: Wednesday April 3rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Belgian - Pilsner4.2 kg Pilsner 37 1.6 60.4%
0.70 kg Belgian - Wheat0.7 kg Wheat 38 1.8 10.1%
0.50 kg Mango0.5 kg Mango - (late boil kettle addition) 4.95 0 7.2%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 7.2%
0.40 kg American - Carapils (Dextrine Malt)0.4 kg Carapils (Dextrine Malt) 33 1.8 5.8%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) 41 1 5%
0.30 kg Belgian - Cara 20L0.3 kg Cara 20L 34 22 4.3%
6.95 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Mandarina Bavaria50 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool 30 min 20.24 16.2%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Whirlpool 30 min 14.88 8.1%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool 30 min 13.1 8.1%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop 0 days 16.2%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop 0 days 24.4%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Dry Hop 0 days 24.4%
8 g Centennial8 g Centennial Hops Pellet 10 Boil 60 min 9.42 2.6%
308 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 8 35 150 64 184
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.5 L) 35.3
Mash volume with grains (equipment estimates 37.6 L) 39.3
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.8 L) 28.5
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -0.5
Volume into fermentor 21
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Great version of a NE IPA that includes a half kilo of ripe mango during fermentation and some lactose in the boil.

I made the mistake of dumping the mango straight into the fermenter without a bag - won't do that again.

Added the mango and first dry hop charge 2 days into fermentation. Added the second dry hop charge a couple days after that. Pulled the mango and initial dry hop charge a week into fermentation (5 days after they were added).

After 2 weeks of fermentation, cold crashed for 2 days to 5 c.

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  • Last Updated: 2019-07-28 07:08 UTC