Blueberry session Milkshake IPA - Beer Recipe - Brewer's Friend

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Blueberry session Milkshake IPA

178 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Barta ml
Calories: 178 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Tuesday July 16th 2019
1.053
1.020
4.6%
50.7
5.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Golden Promise4.5 lb Golden Promise 37 3 42.9%
3 lb Finland - Pilsner Malt3 lb Pilsner Malt 37 2 28.6%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 9.5%
1 lb Finland - Wheat Malt1 lb Wheat Malt 38 2 9.5%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.8%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.4%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 2.4%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.07 oz Hop shots0.07 oz Hop shots Hops Pellet 61.1 Boil 60 min 17.37 0.6%
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12.5 Boil 5 min 9.2 8.3%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Whirlpool at 170 °F 30 min 13.44 16.6%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 30 min 10.7 24.9%
4 oz El Dorado4 oz El Dorado Hops Pellet 15.7 Dry Hop 2 days 33.1%
2 oz Strata2 oz Strata Hops Pellet 12 Dry Hop 2 days 16.6%
12.07 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 lb Blueberries Flavor Primary 0 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 5 40 125 75 0
6.2 gal RO mash water:
Target pH = 5.4

2.6 g Gypsum
3.4 g CaCl2
1.5 g Epsom
2.3 g NaCl
2 mL lactic acid

Post mash add 5 mL lactic acid to drop pH to 5.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Mash (154 F) Infusion -- 160 °F 60 min
Starting Mash Thickness: 3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 7.5 30  
Mash volume with grains 8.3 33.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 0.94 g | 3.8 qt) 1 4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.44 g | 21.8 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.31 g | 21.3 qt) 5.25 21  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

1.5 mL hop shots at 60 min.

After chilling to 170F, whirlpool hops for 25 min, then continuing chilling. Once cooled to ~80F, Whirlpool to come hop/trub and rack to fermenter. 500 mL A24 dry hop starter (no cold crash). Ferment at 68F with slow ramp to 74F over 3 days. Add puréed blueberries (use strainer bag) when fermentation is slowing along with 3 oz dry hop. Once completed, drop yeast at 60F and 3 oz dry hop for 48 hr. Cold crash completely and package.

BREW DAY (01-SEP-19):
------------------------------------
mashed in at ~159F and stabilized at 154F, with only ~2F drop over 60 min mash with insulation attached to BK.

UPDATE 07-SEP-19:
Dropped temp to 58 F, tomorrow night will add 4 oz dry hops for 2 days, then cold crash and package.

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  • Last Updated: 2019-09-08 11:48 UTC