Slow Churn Milkshake IPA - Beer Recipe - Brewer's Friend

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Slow Churn Milkshake IPA

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday February 2nd 2020
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1.063
1.015
6.2%
28.9
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 55.4%
1.70 lb Rolled Oats1.7 lb Rolled Oats 33 2.2 13.4%
2.20 lb American - White Wheat2.2 lb White Wheat 40 2.8 17.4%
0.68 lb Canadian - Honey Malt0.68 lb Honey Malt 37 25 5.4%
0.06 lb Lactose (Milk Sugar)0.0625 lb Lactose (Milk Sugar) 41 1 0.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 7.9%
12.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.26 oz Simcoe0.26 oz Simcoe Hops Pellet 13 First Wort 0 min 12.94 2.6%
0.81 oz Citr0.81 oz Citr Hops Pellet 14 Whirlpool 0 min 7.72 7.9%
0.81 oz Ekuanot0.81 oz Ekuanot Hops Pellet 15 Whirlpool 0 min 8.27 7.9%
0.31 oz Mos0.31 oz Mos Hops Pellet 13 Boil 0 min 3%
1 oz Citra1 oz Citra Hops Pellet 14 Dry Hop 1 days 9.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 13 Dry Hop 1 days 9.8%
1 oz Citra1 oz Citra Hops Pellet 14 Dry Hop 3 days 9.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 13 Dry Hop 3 days 9.8%
2 oz Citra2 oz Citra Hops Pellet 14 Dry Hop 7 days 19.6%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 13 Dry Hop 7 days 19.6%
10.19 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
-- 154 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.34 17.4  
Mash volume with grains (equipment estimates 5.21 g | 20.8 qt) 5.27 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 4.27 17.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Going into fermentor 5.5 22  
Total: 8.61 34.5
Equipment Profile Used: System Default
 
Notes

1 lb (454 g) lactose at 10 minutes

Mash the grains at 164°F (73°C) for 45 minutes. Stabilize the temperature at 154°F (68°C). The pH should be 5.25. Vorlauf until your 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 (23 l) of wort—or more, depending on your evaporation rate. Boil for 75 minutes following the hops and additions schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast.

Ferment at 66°F (19°C), following the dry-hop schedule.

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  • Last Updated: 2020-02-04 19:54 UTC