Raspberry Milkshake Sour IPA - Beer Recipe - Brewer's Friend

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Raspberry Milkshake Sour IPA

253 calories 31.2 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Post Boil Size: 2.3 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 253 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Friday January 31st 2020
1.075
1.026
6.5%
0.0
4.3
n/a
90.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen $ 4.33 / lb
$ 4.33 		42 2 22.2%
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat $ 4.33 / lb
$ 12.99 		42 3 66.7%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) $ 5.00 / lb
$ 2.50 		41 1 11.1%
4.50 lbs / $ 19.82
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz 47 Hops - Mandarina Bavaria1 oz Mandarina Bavaria Hops $ 4.75 / oz
$ 4.75 		Pellet 8.7 Dry Hop at 68 °F 2 days 100%
1 oz / $ 4.75
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Oregon Fruit - Red Raspberry $ 11.00 / lb
$ 44.00 		Other Secondary 7 days
2 each Vanilla beans $ 2.80 / each
$ 5.60 		Flavor Secondary 7 days
3 tsp BSG - Fermax Yeast Nutrient $ 0.65 / tsp
$ 1.95 		Other Boil 15 min.
1.50 tsp Irish Moss $ 0.21 / tsp
$ 0.32 		Fining Mash 10 min.
$ 51.87
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
$ 3.99 / each
$ 3.99
Attenuation (custom):
74%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 172 B cells required
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
$ 10.41 / each
$ 10.41
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 172 B cells required
$ 14.40 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.49 psi       Temp: 43 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.45 g | 9.8 qt) 2.4 9.6  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 2.8 g | 11.2 qt) 2.75 11  
Boil off losses -0.5 -2  
Post boil volume 2.3 9.2  
Top off amount 0.2 0.8  
Going into fermentor 2.5 10  
Total: 2.6 10.4
Equipment Profile Used: System Default
 
Notes
  1. Bring 2.75gal to a boil.
  2. Added DME
  3. Boil for 20 minutes or until just after hot break
  4. Add 8.3ml lactic acid to reduce ph to 4.3 (assuming starting ph 6 from water+DME and 88% lactic (x34.25∆pH/11 if that is different where x=kg of dme)
  5. Cool to 110*F
  6. Pitch half the quart of Goodbelly
  7. Cover loosely and allow to sour at 100*F for 2-3 days until pH around 3.4
  8. Boil for 30 minutes to kill remaining lactobacillus and add 0.5 tsp of yeast nutrient, Irish moss, and lactose in final 15min
  9. Cool for 85*F
  10. Pitch entire packet of A20
  11. When primary fermentation finished rack onto 3lb of raspberry puree
  12. Allow to referment or age until finished (7+days)
  13. Keg and carbonate to 3 vol at refrigerator temperature

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  • Last Updated: 2020-05-04 17:18 UTC