Pineapple Milkshake IPA - Beer Recipe - Brewer's Friend

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Pineapple Milkshake IPA

227 calories 25.6 g 16 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: 6.95 gallons
Post Boil Size: 5.95 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Barta ml
Hop Utilization: 81%
Calories: 227 calories (Per 16oz)
Carbs: 25.6 g (Per 16oz)
Created: Tuesday May 11th 2021
1.068
1.020
6.4%
23.5
5.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 73.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.3%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 6.2%
0.25 lb Honey Malt0.25 lb Honey Malt 37 25 1.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.2%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - BRU-12 oz BRU-1 Hops Pellet 14.4 Whirlpool at 170 °F 30 min 12.16 20%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.4 Whirlpool at 170 °F 30 min 11.31 20%
3 oz Yakima Valley Hops - BRU-13 oz BRU-1 Hops Pellet 14.4 Dry Hop 3 days 30%
3 oz Yakima Valley Hops - Citra3 oz Citra Hops Pellet 13.4 Dry Hop 3 days 30%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
49 oz pineapple puree Flavor Secondary 5 days
2 oz Vanilla extract Spice Secondary 5 days
3 g Epsom Salt Water Agt Mash 1 hr.
11 ml Lactic acid Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash pH target = 5.28

5 gallon mash water:
2 g Gypsum
5.8 g CaCl2
1.0 g MgSO4
0.5 g NaCl
1.0 mL Lactic acid

3.75 gallon sparge water:
1.5 g Gypsum
4.3 g CaCl2
0.8 g MgSO4
0.4 g NaCl
1.0 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal mash (149 F) Infusion -- 160 °F 60 min
3.75 gal sparge Sparge -- 170 °F 5 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 4.77 19.1  
Mash volume with grains 5.99 23.9  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) 4.34 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.95 27.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 5.95 23.8  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes



Add 1 lb of Lactose with ~5 min left.

Split hops at whirlpool between FO and 170F

When kegging, add ~2 oz of the vanilla extract

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  • Last Updated: 2021-05-15 14:16 UTC