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NA Blackberry Milkshake IPA

Name: NA Blackberry Milkshake IPA
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4.5 gallons
Cuisine: Homebrewing
Ingredients: 3 lb BEST Pilsen; 1 lb White Wheat Malt; 0.8 lb Flaked Oats; 1 lb Lactose (Milk Sugar); 0.5 oz Warrior Hops; 2 oz Citra Hops; 2 oz Ekuanot Hops; 2 oz Citra Hops; 2 oz Ekuanot Hops

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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

Original Gravity:

1.031

Final Gravity:

1.022

ABV (standard):

1.1%

IBU (tinseth):

54.8

SRM (morey):

2.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

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

Other Ingredients

Amount	Name	Type	Use
3 g	Calcium Chloride (dihydrate)	Water Agt	Whirlpool
1 g	Salt	Water Agt	Whirlpool
18 g	Crystallized Blackberry	Flavor	Kegging
15 g	Vanilla Powder	Water Agt	Kegging
3 ml	Lactic acid	Water Agt	Mash
25 g	Stevia	Other	Boil

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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-06-09 00:13 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Amount	Variety	IBU	Bill %
0.50 oz	Warrior (Pellet)	20.45	5.9%
4 oz	Citra (Pellet) 3.9999999908503 oz Citra (Pellet) Hops	10.62	47%
4 oz	Ekuanot (Pellet)	23.72	47%
8.50 oz / $ 0.00