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Milkshake Style IPA Clone

262 calories 31 carbs
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created Thursday January 5th 2017
Amount Fermentable PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 57.9%
6 lb United Kingdom - Oat Malt6 lb Oat Malt 28 2 31.6%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 5.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late addition) 41 1 5.3%
19 lb Total      
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 21.48 4%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 210 °F 45 min 16.48 24%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 210 °F 45 min 18.73 24%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 4 days 24%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 24%
Mash Guidelines
Amount Description Type Temp Time
BIAB -- 150 °F 90 min
Other Ingredients
Amount Name Type Use Time
0.50 lb Green Apple Puree Other Boil 20 min.
1 oz Wondra Quick Mixing Flour Other Boil 20 min.
1 tsp Wyeast Yeast Nutrient Other Boil 10 min.
5 lb Fruit Puree, your choice Flavor Secondary --
1 each Vanilla Bean Flavor Secondary --
3 each Fermcap-S Other Primary --
Wyeast - London Ale III 1318
1 Each
Attenuation (avg):
Optimum Temp:
64 - 74 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 214 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile
WeldWerks Recommended
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
132 20 7 175 75 160
Mash Chemistry and Brewing Water Calculator
  1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
  2. Use around a 1:2 sulfate to chloride water profile.
  3. Add green apple puree towards the beginning of the boil. This adds pectin to create haze and body.
  4. Add flour with 20 minutes left in the boil. See note below.
  5. Add the lactose sugar with 10 minutes left in the boil.
  6. Do not add fining.
  7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
  8. Ferment in the warm range
  9. Add half of dry hops in 2-3 days, when the krausen is still high.
  10. 4-6 days later, when fermentation is mostly done, rack into a secondary on top of vanilla bean and fruit puree.
  11. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops.
  12. 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.
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-11 19:11 UTC
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Discussion about this recipe:
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Guillo987 08/10/2017 at 02:40pm
If i have fresh fruit, do i have to cook it before mash it in a puree? Exemple Peach or Strawberries

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