Pineapple Milkshake DIPA - Beer Recipe - Brewer's Friend

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Pineapple Milkshake DIPA

276 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 61% (ending kettle)
Source: Barta ml
Calories: 276 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Saturday April 18th 2020
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OG: 1.082 FG: 1.015 ABV: 8.8% IBU: 71

1.083
1.019
9.0%
73.3
6.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 35.6%
9 lb American - Pilsner9 lb Pilsner 37 1.8 35.6%
3 lb American - White Wheat3 lb White Wheat 40 2.8 11.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.9%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2%
25.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 16.6 Boil 60 min 28.54 3.4%
2 oz Galaxy (14.25 AA)2 oz Galaxy (14.25 AA) Hops Pellet 15.4 Boil 10 min 25.6 9.1%
3.30 oz Azacca (15 AA)3.3 oz Azacca (15 AA) Hops Pellet 10.9 Whirlpool at 170 °F 30 min 7.7 15%
1 oz Sabro1 oz Sabro Hops Pellet 15.1 Whirlpool at 170 °F 30 min 3.23 4.5%
2 oz Vic Secret (15.5 AA)2 oz Vic Secret (15.5 AA) Hops Pellet 19.2 Whirlpool at 170 °F 30 min 8.22 9.1%
2 oz Azacca (15 AA)2 oz Azacca (15 AA) Hops Pellet 13.2 Dry Hop 2 days 9.1%
3 oz Galaxy (14.25 AA)3 oz Galaxy (14.25 AA) Hops Pellet 15.4 Dry Hop 2 days 13.6%
2 oz Sabro2 oz Sabro Hops Pellet 15.1 Dry Hop 2 days 9.1%
6 oz Vic Secret (15.5 AA)6 oz Vic Secret (15.5 AA) Hops Pellet 19.2 Dry Hop 2 days 27.2%
22.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Vanilla extract Spice Kegging 0 min.
2.50 lb Pineapple puree Flavor Primary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 530 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
104 5 50 212 73 0
Mash pH target = 5.4

8 gallon mash water:

2.8 g Gypsum
6.8 g CaCl2
1.6 g MgSO4
3.2 g NaCl
1.0 mL Lactic acid

Sparge 2.33 gallon

0.8 g Gypsum
2.0 g CaCl2
0.5 g MgSO4
0.9 g NaCl
1.0 mL Lactic acid

6.0 mL Lactic acid added to BK to drop pH to 5.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Mash (150 F) Strike 162 °F 150 °F 60 min
2.33 gal Sparge Sparge -- -- --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 7.96 31.9  
Mash volume with grains 9.92 39.7  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume 3.35 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 6.46 g | 25.8 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.24 -0.9  
Estimated amount in fermentor 6.76 27.1  
Total: 11.31 45.3
Equipment Profile Used: System Default
 
Notes

Add pineapple purée as fermentation slows.

Split dry hop into 2 or 3 additions, add after soft crash to 58F and then warmed to 62F. Run each addition for a day (purge with CO2 while PRV open).

When kegging, add ~1 oz of the vanilla extract (equals ~2 beans) to fermenter (purge with CO2 while PRV open).

Brew day: 16-May-2020
————————————
Mashed in at 150F with 8 gal at 825am

Whirlpool hops added at 172F (1113am), dropped to 148F after 30 min. Started chilling.

Update 21-May-2020:
Heated pineapple purée to 160ish F for 1 min then removed from heat to cool. Added to fermenter, increased volume ~0.25 gal (liquid weight was ~4.5 lb)

Temp dropped to 55F at 630am on 24-May-2020

13.5 oz dry hop blend prepared, first 1/3 added at 58F (warning to 65F) at 205pm on 24-May-2020 (yeast has dropped out).

2nd dry hop added 130pm on 25-May-2020. Add lasts of hops and 10 mL of vanilla bean extract (10 beans in 120 mL vodka) on 26-May-2020. Cold crash at least 48 hr before kegging.

Kegged on 30-May-2020.

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  • Last Updated: 2020-06-03 21:41 UTC