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

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Blood Orange Milkshake IPA

235 calories 24.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Courtesy of Miggy Smalls
Calories: 235 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Tuesday June 5th 2018
1.076
1.019
7.4%
112.6
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg American - Pale 2-Row4.5 kg Pale 2-Row 37 3.31 47.9%
1 kg American - Wheat1 kg Wheat 38 3.31 10.6%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 4.37 16%
1 kg United Kingdom - Oat Malt1 kg Oat Malt 28 3.84 10.6%
400 g Canadian - Honey Malt400 g Honey Malt 37 65.22 4.3%
1 kg Flaked Wheat1 kg Flaked Wheat 34 3.84 10.6%
9.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
57.30 g Amarillo57.3 g Amarillo Hops Pellet 9 Boil 15 min 28.9 12.7%
51.60 g 007 golden hop51.6 g 007 golden hop Hops Pellet 12 Whirlpool 15 min 26.92 11.4%
85.90 g Citra85.9 g Citra Hops Pellet 11 Whirlpool 15 min 41.09 19%
51.60 g Yakima Valley Hops - experimental tangerine51.6 g experimental tangerine Hops Leaf/Whole 7 Whirlpool 15 min 15.71 11.4%
68.60 g 007 golden hop68.6 g 007 golden hop Hops Pellet 12 Dry Hop 4 days 15.2%
68.60 g Citra68.6 g Citra Hops Pellet 11 Dry Hop 4 days 15.2%
68.60 g Yakima Valley Hops - experimental tangerine68.6 g experimental tangerine Hops Pellet 7 Dry Hop 4 days 15.2%
452.20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g pickling salt Water Agt Mash 1 hr.
6 each vanilla bean Flavor Secondary 4 days
4.04 ml lactic acid Other Mash 1 hr.
0.56 kg lactose Other Boil 15 min.
2.74 kg blood orange Flavor Secondary 4 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Yorkshire Vale Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 0 0 1 1 27
Add 34 g of 5.2 ph stabiliser to grist.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L -- -- 66 °C 60 min
18.4 L Sparge -- 70 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 29.1
Mash volume with grains 35.3
Grain absorption losses -9.4
Remaining sparge water volume (equipment estimates 11.1 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 36.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.9
Hops absorption losses (whirlpool, hop stand) -0.9
Going into fermentor 23
Total: 47  
Equipment Profile Used: System Default
 
Notes

Im trying to brew a a hazy think Milkshake/smoothie ipa with a similar body to "the Brewing Projekt's Resist" if anyone has had that in the northwest part of WI near the twin cities. Its very a thick like beer. Almost like the ten-fidy version of a NEIPA (if that makes sense). I am going off of a recipe i brewed before. It was a Strawberry Milkshake IPA but it wasn't as thick and heavy bodied as I'm shooting for. So I've tried to bulk up the oats and added some flaked wheat as well to try and thicken it up. Let me know if this recipe will be good as its my first to start adding and changing malts and hops. Any and all feedback is appreciated. this is all still new to me in the recipe design world.

HOME BREW RECIPE:
Title: Blood Orange Milkshake IPA


Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Boil Size: 2.4 gallons
Boil Gravity: 1.048
Efficiency: 66% (brew house)


STATS:
Original Gravity: 1.077
Final Gravity: 1.021
ABV (standard): 7.36%
IBU (tinseth): 61.08
SRM (morey): 7.48

FERMENTABLES:
2.25 lb - American - Pale 2-Row (45.3%)
0.6 lb - American - Wheat (12.1%)
0.75 lb - Flaked Oats (15.1%)
0.6 lb - United Kingdom - Oat Malt (12.1%)
0.27 lb - Canadian - Honey Malt (5.4%)
0.5 lb - Flaked Wheat (10.1%)

HOPS:
0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 27.52
0.45 oz - 007: Golden hop, Type: Pellet, AA: 12, Use: Whirlpool for 15 min at 170 °F, IBU: 10.79
0.75 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 15 min at 170 °F, IBU: 16.48
0.45 oz - Experimental Tangerine, Type: Pellet, AA: 7, Use: Whirlpool for 15 min at 170 °F, IBU: 6.29
0.6 oz - 007: Golden hop, Type: Pellet, AA: 12, Use: Dry Hop for 4 days
0.6 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
0.6 oz - Experimental Tangerine, Type: Pellet, AA: 7, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Temperature, Temp: 166 F, Time: 60 min, Amount: 1.86 gal, Strike Water
2) Sparge, Temp: 170 F, Time: 15 min, Amount: 1.2 gal, Sparge water
Starting Mash Thickness: 1.5 qt/lb

OTHER INGREDIENTS:
2 g - gypsum, Time: 0 min, Type: Water Agt, Use: Mash
1 g - table salt, Time: 0 min, Type: Water Agt, Use: Mash
3.25 g - calcium chloride, Time: 0 min, Type: Water Agt, Use: Mash
0.17 tsp - yeast nutrient, Time: 15 min, Type: Other, Use: Boil
0.67 each - vanilla bean, Time: 10080 min, Type: Flavor, Use: Secondary
1.5 lb - blood orange, Time: 10080 min, Type: Flavor, Use: Secondary
1 ml - lactic acid, Time: 0 min, Type: Other, Use: Mash
0.33 lb - lactose , Time: 15 min, Type: Other, Use: Boil

YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)

PRIMING:
Method: force carb
CO2 Level: 2.4 Volumes

TARGET WATER PROFILE:
Profile Name: NEIPA
Ca2: 100
Mg2: 0
Na: 0
Cl: 175
SO4: 90
HCO3: 0
Water Notes:
reverse osmosis water

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  • Last Updated: 2018-06-05 19:41 UTC