Milkshake IPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 4.6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craft Beer & Brewing
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Wednesday September 4th 2019

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.4%

IBU (tinseth):

37.0

SRM (morey):

7.1

Mash pH

5.8

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Canadian - ESB Malt8 lb ESB Malt	36	3.5	66.9%
1.70 lb	Rolled Oats1.7 lb Rolled Oats	33	2.2	14.2%
1.50 lb	American - White Wheat1.5 lb White Wheat	40	2.8	12.5%
11 oz	Gambrinus - Honey Malt11 oz Honey Malt	37	25	5.7%
0.08 lb	Lactose (Milk Sugar)0.075 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	0.6%
11.96 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.26 oz	Nelson Sauvin0.26 oz Nelson Sauvin Hops	Leaf/Whole	12.5	First Wort	0 min	12.83	2.4%
1 oz	Amarillo1 oz Amarillo Hops	Leaf/Whole	8.6	Whirlpool at 180 °F	20 min	4.68	9.1%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Whirlpool	20 min	8.51	9.1%
0.75 oz	Nelson Sauvin0.75 oz Nelson Sauvin Hops	Leaf/Whole	12.5	Whirlpool at 180 °F	20 min	5.11	6.8%
2 oz	Amarillo2 oz Amarillo Hops	Leaf/Whole	8.6	Dry Hop	8 days		18.2%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop	8 days		18.2%
1 oz	Amarillo1 oz Amarillo Hops	Leaf/Whole	8.6	Dry Hop	3 days	5.86	9.1%
1 oz	Mosaic1 oz Mosaic Hops	Leaf/Whole	12.5	Dry Hop	3 days		9.1%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.6	Dry Hop	1 days		9.1%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Dry Hop	1 days		9.1%
11.01 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.01 oz	Nelson Sauvin (Leaf/Whole)	17.94	9.2%
4 oz	Amarillo (Leaf/Whole)	10.54	36.4%
4 oz	Mosaic (Pellet)	8.51	36.4%
1 oz	Mosaic (Leaf/Whole)		9.1%
1 oz	Amarillo (Pellet)		9.1%
11.01 oz / $ 0.00

Yeast

Escarpment Labs - Foggy London Ale

Amount:	1 Each	Cost:
Attenuation (avg):	74.5%	Flocculation:	Medium
Optimum Temp:	64.4 - 73.4 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Regina, SK

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	163 °F	164 °F	45 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 8.21 g \| 32.9 qt)	9.24	36.9
Mash volume with grains (equipment estimates 9.17 g \| 36.7 qt)	10.19	40.7
Grain absorption losses	-1.49	-5.9
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.48 g \| 25.9 qt)	7.5	30
Volume increase from sugar/extract (late additions)	0.01	0
Boil off losses	-1.88	-7.5
Hops absorption losses (first wort, boil, aroma)	-0.01	-0
Post boil Volume	4.6	18.4
Hops absorption losses (whirlpool, hop stand)	-0.1	-0.4
Top off amount	1	4
Volume into fermentor	5.5	22
Total:	9.24	36.9
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 75% 27.2 ppg

Wort Volume:

5 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.055
Actual OG: 1.065

Alcohol and Attenuation:

ABV: 4.59%

Apparent Attenuation: 53.8%
Actual FG: 1.030
Calories per 12oz 182 calories
Carbohydrates per 12oz 19 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
10/20/2019 9:55 PM over 5 years ago	+0	Brew Day Complete	1.065	5 Gallons			12/23/2019 9:57 PM over 4 years ago	Used my previous NEIPA water chemistry. 80:20 ratio of distilled water to Regina City water. Added 1.25g/gal of calcium chloride after the mash. The whirlpool was to be set at 180F. Stopped the chiller at about 188F but when adding the hops and starting the pump, temp dropped to around 160F. In the 20 min whirlpool there was roughly only 6 minutes of 180F. Added the hops just prior to the whirlpool. Day 1 Since fermentation has started, added first dry hop additions (1oz each of Mosaic and Amarillo). Day 3 Added 2nd dry hop addition of 1 oz each of Mosaic and Amarillo Day 9 Removed the 2 previous hop additions and added the final hop addition (2oz each of Amarillo and Mosaic). Checked the gravity and was around 1.035 - accounting for the lactose it is probably around 1.027 or so. Still has a ways to go for final FG. Day 14 Bottled beer ended with a final gravity of 1.030. With taking the lactose into consideration the OG should have been 1.055 and the FG is 1.020. ABV is 4.6%. Not what I was hoping for. Will have to test my Robobrew to see if I am hitting the correct mash temps ensuring the appropriate sugars are being extracted. Total bottles: 355mL = 14 473mL = 6 500mL = 6 650mL = 6
11/2/2019 7:56 PM over 5 years ago	+13	Fermentation Complete	1.030				12/23/2019 9:57 PM over 4 years ago

Notes

Mash the grains at 164F for 45 minutes. Stabilize the temperature at 154F. The pH should be 5.25. Vorlauf until the runnings are clear, then run off into the kettle. Don’t forget to add the first wort hops as you fill your kettle, Sparge the grains and top up as necessary to obtain 6 gallons of wort - or more, depending on your evaporation rate. Boil for 75 minutes following the hops schedule and additions schedule.

After the boil, chill the wort slightly below fermentation temperature, about 66F. Aerate the wort and pitch the yeast.

Ferment at 66F following the dry hop schedule.

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Last Updated: 2019-10-23 23:28 UTC

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Milkshake IPA