Blood Orange Milkshake IPA - Beer Recipe - Brewer's Friend

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Blood Orange Milkshake IPA

278 calories 30.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 278 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)
Created: Saturday February 10th 2018
1.083
1.024
7.7%
65.5
11.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb American - Pale 2-Row28 lb Pale 2-Row 37 1.8 73.7%
4 lb American - Caramel / Crystal 40L4 lb Caramel / Crystal 40L 34 40 10.5%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 10.5%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.3%
38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
78 g Centennial78 g Centennial Hops Pellet 10 First Wort at 160 °F 0 min 41.81 25.3%
39 g Citra39 g Citra Hops Pellet 11 Boil 20 min 12.66 12.7%
39 g Citra39 g Citra Hops Pellet 11 Boil 10 min 7.58 12.7%
39 g Citra39 g Citra Hops Pellet 11 Boil 4 min 3.4 12.7%
113 g Galaxy113 g Galaxy Hops Pellet 13 Dry Hop 14 days 36.7%
308 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfolic Fining Boil 15 min.
2 each Blood Oranges Flavor Primary 14 days
9 each apple Fining Boil 15 min.
5 each vanilla Flavor Secondary 5 days
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 682 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
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
sparkletts water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.1 gal Temperature -- 150 °F 60 min
9.1 gal Fly Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.76 gal (55.03 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 1.76 gal (7.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.13 gal (56.52 qt). Suggest reducing strike water volume to 9.12 gal (36.48 qt) and adding 2.13 gal (8.52 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.25 qt/lb 11.25 45  
Mash volume with grains 14.13 56.5  
Grain absorption losses -4.5 -18  
Remaining sparge water volume (equipment estimates 7.1 g | 28.4 qt) 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.6 g | 54.4 qt) 14 56  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 18.75 75
Equipment Profile Used: System Default
 
Notes

Add oranges after primary (3 days)
Dry hop 4 days after oranges for 7 days

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  • Last Updated: 2019-07-16 00:01 UTC