H4L Sour Milkshake IPA - Beer Recipe - Brewer's Friend

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H4L Sour Milkshake IPA

221 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Peter McArthur
Hop Utilization: 94%
Calories: 221 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Sunday May 3rd 2020
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OG: 1.052 FG: 1.012 ABV: 5.3% IBU: 50

1.066
1.021
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4.4
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 65.5%
1 lb Gladfield - Chit Malt1 lb Chit Malt 15 1.52 7.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.6%
1.25 lb Lactose (Milk Sugar)1.25 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
2 lb German - Acidulated Malt2 lb Acidulated Malt - (late fermenter addition) 27 3.4 14.5%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 10 min 35.67 33.3%
2 oz Simcoe2 oz Simcoe Hops Lupulin Pellet 12.7 Whirlpool at 190 °F 10 min 14.49 33.3%
2 oz Mosaic2 oz Mosaic Hops Lupulin Pellet 12.5 Whirlpool at 180 °F 10 min 12.13 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Berries (your Choice) Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 12 20 30 30 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains (equipment estimates 4.43 g | 17.7 qt) 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.31 g | 17.2 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.4 g | 25.6 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.48 1.9  
Going into fermentor 5.25 21  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

After mashing - allow the mash to cool to 120 degrees. Add Acid Malt in a sanitized - removable bag and purge with CO2. Maintain temperature above 100 degrees for 36 hrs (or until pH is 3.6-3.8).

Bring wort to a boil (taste it to make sure it's good)

Add Lactose

Add first hop addition and your chiller if it's immersion - close lid and whirlpool or hop stand for 10 minutes.

Slowly Chill and add second hop addition (190-200 degrees)

Do the same with third hop addition (170-190 range)

Rapidly chill the rest of the way and transfer to fermenter

Late into fermentation add fruit addition (frozen then pasteurized)

Before Kegging add some NOICE vanilla to taste

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  • Last Updated: 2020-05-04 21:46 UTC