IPA - Tired Hands Milkshake

220 calories
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:
53

Calories: 220 calories (Per 12oz)
Share:
1.066
1.020
6.01%
46.42
9.4
4.65
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 59.7%
2 lb American - White Wheat2 lb White Wheat 40 2.8 11.9%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 1.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6%
0.5 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 3%
3 lb Mango3 lb Mango 4.95 0 17.9%
16.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Warrior1 oz Warrior Hops Pellet 14.3 Boil 60 min 39.18
2 oz Citra2 oz Citra Hops Pellet 11 Boil 1 min 2.6
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 1 min 1.68
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 1 min 2.95
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days
 
Mash Guidelines
Amount Description Type Temp Time
3.5 galInfusion154 °F60 min
3.5 galSparge172 °F--
 
Other Ingredients
Amount Name Type Use Time
2 g Calcium Chloride Water Agt Mash 1 min.
0.5 g Epsom Salt Water Agt Mash 1 min.
1.5 g Gypsum Water Agt Mash 1 min.
0.5 tbsp Yeast Nutrient Other Boil 15 min.
1 each Vanilla Bean Flavor Secondary 6 days
 
Yeast
Amount:
1
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 198 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
7 g Gypsum

2 g CaCL

1 g Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Notes
Update 2:
Dry hop schedule is first addition at 36-48 hours into fermentation (to scrub O2 and oil biotransformation) , next dirrctly in keg for aroma.

Update 1:
changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III

You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/

http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html
View Count: 49295
Brew Count: 36
Last Updated: 2019-03-20 23:30 UTC

Home Brewing Software Calculators
View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!