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NA Blackberry Milkshake IPA

108 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 15 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Nick
Calories: 108 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday May 25th 2026
1.031
1.022
1.1%
54.8
2.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Bestmalz - BEST Pilsen3 lb BEST Pilsen 37 1.9 51.7%
1 lb Briess - White Wheat Malt1 lb White Wheat Malt 39.1 2.5 17.2%
0.80 lb Flaked Oats0.8 lb Flaked Oats 33 2.2 13.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 17.2%
5.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 15 min 20.45 5.9%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 170 °F 15 min 10.62 23.5%
2 oz Ekuanot2 oz Ekuanot Hops Pellet 14.25 Whirlpool 15 min 23.72 23.5%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 4 days 23.5%
2 oz Ekuanot2 oz Ekuanot Hops Pellet 14.25 Dry Hop 4 days 23.5%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Whirlpool 0 min.
1 g Salt Water Agt Whirlpool 0 min.
18 g Crystallized Blackberry Flavor Kegging 0 min.
15 g Vanilla Powder Water Agt Kegging 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
25 g Stevia Other Boil 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
40%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.72 psi       Temp: 35 °F       CO2 Level: 2 Volumes
 
Target Water Profile
8983 Firethorne
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63.3 0 22.9 106.6 25 160.3
Note, this low abv beer does NOT have a low pH, but instead is stabilized with kmeta and ksorbate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal High temperature to avoid fermentable sugar production Steeping 167 °F 165 °F 15 min
5.5 gal Denature enzymes 180 °F 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.81 g | 23.3 qt) 6.27 25.1  
Mash volume with grains (equipment estimates 6.2 g | 24.8 qt) 6.66 26.6  
Grain absorption losses -0.6 -2.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 5.04 g | 20.2 qt) 5.5 22  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 4.65 g | 18.6 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.85 g | 19.4 qt) 4.5 18  
Total: 6.27 25.1
Equipment Profile Used: System Default
 
Notes

Ferment for 6 days at room temperature (check gravity)
Dry hop for 4 days on day 2 of active ferm.

Checked pH with a strip, and it was below 4.6 due to all the hop additions. Did not stabilize with sorbate or campden. Sweet, hoppy, amazing nearbeer.

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  • Last Updated: 2026-06-09 00:13 UTC