Holy Cow Milkshake IPA

323 calories 35.9 g
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: https://www.beeradvocate.com/community/threads/milkshake-ipa.550681/
Calories: 323 calories (Per )
Carbs: 35.9 g (Per )
Created Thursday June 20th 2019
1.096
1.028
8.9%
284.6
7.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 59.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 8.5%
20.50 oz Lactose (Milk Sugar)20.5 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.5%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 2.1%
10 oz American - Caramel / Crystal 10L10 oz Caramel / Crystal 10L 35 10 2.7%
3 lb American - Wheat3 lb Wheat 38 1.8 12.8%
23.41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Galaxy4 oz Galaxy Hops Pellet 17.1 Whirlpool at 180 °F 30 min 85.39 16.7%
4 oz Citra4 oz Citra Hops Pellet 12.6 Whirlpool at 180 °F 30 min 62.92 16.7%
4 oz El Dorado4 oz El Dorado Hops Pellet 13.3 Whirlpool at 180 °F 30 min 66.41 16.7%
4 oz Denali4 oz Denali Hops Pellet 14 Whirlpool 30 min 69.91 16.7%
1 oz Galaxy1 oz Galaxy Hops Pellet 17.1 Dry Hop 1 days 4.2%
1 oz El Dorado1 oz El Dorado Hops Pellet 13.3 Dry Hop 1 days 4.2%
1 oz Denali1 oz Denali Hops Pellet 14 Dry Hop 1 days 4.2%
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop 1 days 4.2%
1 oz Galaxy1 oz Galaxy Hops Pellet 17.1 Dry Hop 12 days 4.2%
1 oz El Dorado1 oz El Dorado Hops Pellet 13.3 Dry Hop 12 days 4.2%
1 oz Denali1 oz Denali Hops Pellet 14 Dry Hop 12 days 4.2%
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop 12 days 4.2%
24 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 182 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
2.02:1 chloride(17 grams) to sulfate(7grams) ratio also 3ml of lactic acid (all added to mash)

1ml 88% lactic acid = 1.21 grams for 20ml it is 24.2 grams
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitching on top of Sierra Nevada 2019 clone
Strawberry Peach Milkshake IPA
NEIPA MILKSHAKE
6 gallon batch
OG: 1.083
FG: 1.021 (because of lactose)
SRM: 6
ABV : 8.5
Efficiency: 83%
60 min boil 60min mash @ 152.
Mash ph. 5.38 using distilled water
London Ale III 1318 (1.6L starter 24 hours before and pitch right off stir plate w/ no decant)
11lbs-2row
2lbs- flaked oats
2lbs- flaked wheat
2lbs- white wheat
1lb- Lactose (last 5 min of boil)
.5lbs- honey malt
.5lbs- crystal 10
6oz of citra, 6oz of denali, 6oz of Eldorado, 6oz of galaxy.
4ozs of each hop for a 30 minute hop stand at 180 degrees and let the temp free fall
2.02:1 chloride(17 grams) to sulfate(7grams) ratio also 3ml of lactic acid (all added to mash)
24 hours in to fermentation add 1oz of each hop.
3 vanilla beans spit, scraped, chopped, and soaked in vodka for a week.
4lbs strawberries and 2lbs peaches. (both frozen not fresh with no special treatment)
Once FG is reached and stays the same for 2 days I put the fruit (blended), vanilla bean tincture(dump all in), and 1oz of each hop in secondary (rec putting the vanilla bean tincture in first, then hops, then fruit, it seems to hold the hops down a little longer and keeps them from getting pushed to the surface) and rack beer on top through closed transfer. Let secondary sit for 5-7 days then cold crash for 48 hours. Then rack to keg through closed transfer. I carb mine at around 2.4vols of Co2.
I didn't post water amounts because everyone's system is different, so your chloride to sulfate grams might be a little different. You want to shoot for around 200ppm:100ppm
Any questions or if I missed anything feel free to ask

View Count: 197
Brew Count: 0
Last Updated: 2019-06-25 04:52 UTC

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