Peach Milkshake IPA - Beer Recipe - Brewer's Friend

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Peach Milkshake IPA

279 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 279 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Saturday March 7th 2020
1.085
1.012
9.6%
9.1
6.9
4.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.40 lb Simpsons - Finest Pale Ale Golden Promise9.4 lb Finest Pale Ale Golden Promise 37 2.4 53.6%
1.40 lb Riverbend Malt - Streaker Malted Oats1.4 lb Streaker Malted Oats 39 1.5 8%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 7.1%
5.50 lb German - Acidulated Malt5.5 lb Acidulated Malt 27 3.4 31.3%
17.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Citra0.5 oz Citra Hops Pellet 12.6 Whirlpool 10 min 4.72 5.9%
0.50 oz Yakima Chief Hops - Mosaic (11.7 AA)0.5 oz Yakima Chief Hops - Mosaic (11.7 AA) Hops Pellet 11.7 Whirlpool 10 min 4.38 5.9%
3.75 oz Yakima Chief Hops - Citra3.75 oz Citra Hops Pellet 12.6 Dry Hop 5 days 44.1%
3.75 oz Yakima Chief Hops - Mosaic (11.7 AA)3.75 oz Yakima Chief Hops - Mosaic (11.7 AA) Hops Pellet 11.7 Dry Hop 5 days 44.1%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 oz Lactose Flavor Boil 10 min.
3 lb Peach Purée Flavor Secondary 5 days
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 29.22 psi       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.48 gal Strike 168 °F 154 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.48 21.9  
Mash volume with grains (equipment estimates 6.65 g | 26.6 qt) 6.89 27.6  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 3.51 g | 14 qt) 3.46 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.75 -7  
Post boil Volume 4.8 19.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.24 1  
Going into fermentor 5 20  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes
  1. Mash grains at 154°F for 45 minutes.

  2. Vorlauf until runnings are clear, then run off into the kettle.

  3. Sparge the grains to obtain 6 gallons of wort—or more, depending on your evaporation rate. Boil for 60 minutes.

  4. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

  5. Chill wort down to 75°F, aerate wort, and pitch yeast.

  6. Hold at 75°F for 24 hours once signs of fermentation are visible.

  7. Allow the temperature to rise to 77°F during the remainder of fermentation, following the dry-hop schedule.

  8. After adding the vanilla, dry hops, and any fruit, allow to sit at 78°F for 5 days.
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  • Last Updated: 2021-09-17 23:51 UTC