Milkshake NEIPA (original) Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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Milkshake NEIPA (original)

190 calories 23.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15.5 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)
Created: Saturday February 26th 2022
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Pilsen3 kg Pilsen 36 1.8 79.6%
500 g German - Wheat Malt500 g Wheat Malt 37 2 13.3%
270 g Flaked Wheat270 g Flaked Wheat 34 2 7.2%
3,770 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 Whirlpool 30 min 6.35 12.5%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Whirlpool 30 min 7.21 12.5%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Whirlpool 30 min 7.33 12.5%
12 g Citra12 g Citra Hops Pellet 11 Dry Hop (High Krausen) 4 days 10%
12 g Mosaic12 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 4 days 10%
12 g Simcoe12 g Simcoe Hops Pellet 12.7 Dry Hop (High Krausen) 4 days 10%
13 g Citra13 g Citra Hops Pellet 11 Dry Hop 4 days 10.8%
13 g Mosaic13 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 10.8%
13 g Simcoe13 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 10.8%
120 g / 0.00
Other Ingredients
Amount Name Cost Type Use Time
350 g Lactic acid Water Agt Mash 10 min.
2.70 g gypsum (calcium sulfate) Water Agt Mash 0 min.
230 g Lactose Water Agt Boil 10 min.
1 each Vanilla Bean Spice Secondary 0 min.
1 kg Fruits Water Agt Secondary 0 min.
- fermentis
1 Each
Attenuation (avg):
Optimum Temp:
-18 - -18 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: dextrose       Amount: 90.8 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Repris d'une autre recette:

Be sure to crush the oat malt well as it tends to crush differently than the barley.
Use around a 1:2 sulfate to chloride water profile.
Add green apple puree towards the beginning of the boil. This adds pectin to create haze and body.
Add flour with 20 minutes left in the boil. See note below.
Add the lactose sugar with 10 minutes left in the boil.
Do not add fining.
Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
Ferment in the warm range
Add half of dry hops in 2-3 days, when the krausen is still high.
4-6 days later, when fermentation is mostly done, rack into a secondary on top of vanilla bean and fruit puree.
Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops.
Cold crash and package 4-7 days later.

Target fermeter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit etc. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.

Flour in the boil tends can make sticky dough balls. Wondra Flour dissolves better than regular flour. Use a sifter if you have one and add slowly.

Tired Hands Milkshakes only use Citra and Mosaic hops. Consider adding Simcoe for dankness. Consider substituting Galaxy or Azzaca for the Citra for a more mango candy sweet, less citrus hop profile.

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  • Public: Yup, Shared
  • Last Updated: 2024-03-07 20:01 UTC
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