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NEIPA - tired hands milkshake

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Gabriel
Rating:

5.00 (4 Reviews)

Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Wednesday August 31st 2016

Original Gravity:

1.056

Final Gravity:

1.011

ABV (standard):

5.9%

IBU (tinseth):

72.3

SRM (daniels):

9.1

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	US - Pale 2-Row8 lb Pale 2-Row	37	1.8	66.7%
2 lb	American - White Wheat2 lb White Wheat	40	2.8	16.7%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	4.2%
0.50 lb	Cane Sugar0.5 lb Cane Sugar	46	0	4.2%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	8.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Warrior1 oz Warrior Hops	Pellet	14.3	Boil	60 min	41.55	9.1%
2 oz	Citra2 oz Citra Hops	Pellet	11	Whirlpool	1 min	12.68	18.2%
2 oz	El Dorado2 oz El Dorado Hops	Leaf/Whole	15.7	Whirlpool	1 min	18.09	18.2%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Whirlpool	1 min		18.2%
2 oz	Citra2 oz Citra Hops	Pellet	11	Dry Hop	3 days		18.2%
2 oz	Mosaic2 oz Mosaic Hops	Leaf/Whole	12.5	Dry Hop	0 days		18.2%
11 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Warrior (Pellet)	41.55	9.1%
4 oz	Citra (Pellet) 3.9999999908503 oz Citra (Pellet) Hops	12.68	36.4%
2 oz	El Dorado (Leaf/Whole)	18.09	18.2%
2 oz	Mosaic (Pellet)		18.2%
2 oz	Mosaic (Leaf/Whole)		18.2%
11 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal		Infusion	--	154 °F	60 min
3.5 gal		Sparge	--	172 °F	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 min.
3.50 g	Gypsum		Water Agt	Mash	1 min.

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 170 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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
7 g Gypsum 2 g CaCL 1 g Epsom Salt
Mash Chemistry and Brewing Water Calculator

Notes

Update 2:
Dry hop schedule is first addition at 36-48 hours into fermentation (to scrub O2 and oil biotransformation) , next dirrctly in keg for aroma.

Update 1:
changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III

You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/

http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

Last Updated and Sharing

72,734

Views

Brews

Public: Yup, Shared
Last Updated: 2020-07-28 16:57 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

Other Brewers Who Brewed This Recipe:

Kasper Orthmann Andersen

Zdeněk

Okem

Willie-Meister Brew Co.

Tf0498

Banded Goose Brewing Company

D J Dub

Matt1984

Mr Hops

Discussion about this recipe:

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OttoR • 08/25/2017 at 08:46am
Hi! Thanks for recipe. Wondering when to add mango?

G-Bot • 03/06/2018 at 01:50pm

5 of 5

This is the best beer I have ever made! Thank you for the great recipe!

Xuteng • 12/13/2018 at 10:41am

5 of 5

Hi! Thanks for recipe. I want to know when you put mango and milk sugar into itï¼Ÿ

Matcpd • 01/05/2019 at 09:30pm
When and how is the mango added?

ItaloFulldobro • 01/16/2019 at 02:09am
Hi there!
just a curiosity if I ask: how much sugar have you used for priming? I'm trying to do my own MIPA and I've add 5 gr/lt but it gushed... sorry for bad english

Metalhead Brewer • 01/24/2019 at 09:15pm

5 of 5

Hi there is not my recipe but i do this for every fruit beer i make, mango can be added at secondary for about 5-6 days (up to you)then keg/bottle for best aroma and flavor retention, if you want to sanitize fruit make a puree of mango in the secondary bucket with enough water to make a thick slurry then trhrow a crushed campden table and mix well, let it sit for 24 hours with lid loosely closed and then rack to the already sanitized fruit.

Humanity • 02/09/2019 at 10:49am

Humanity • 02/09/2019 at 10:55am
Ok so I have been researching this specific beer for a while.
For mango addition, you can add fresh, or canned mango as long as itâ€™s sanitized in secondary at least 5 day preferably about 7. You can also just throw in (no sanitize) frozen Mango.
I would advise against leaving the top loose as this style is prone to oxygenation.
For lactose add in last 10 minutes of boil.
For vanilla get 1oz vodka, cut husks, scrape inside paste out, put everything in vodka for a week. (On brew day) then throw in secondary with the fruit and dry hops.

MBurgat • 05/25/2019 at 08:33pm
Why is the mash Ph so low? 4.65 seems out of whack. I'm going to try this wth peaches next wekend.

Chad54 • 12/09/2022 at 01:08pm

5 of 5

Brewed this without adding any fruit flavor it turned out great.

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NEIPA - tired hands milkshake

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