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NEIPA | Tired Hands Milkshake (approximation) Braumeister 20L

219 calories 23 carbs
Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: AnteK
Rating:
53

Calories: 219 calories (Per 355mL)
Carbs: 23 g (Per 355mL)
Created Monday March 20th 2017
1.066
1.017
6.42%
63.89
6.22
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 52.8%
1.5 kg Apple1.5 kg Apple - (late addition) 5.6 0 19.8%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 13.2%
500 g Flaked Oats500 g Flaked Oats 33 2.2 6.6%
70 g Canadian - Honey Malt70 g Honey Malt 37 25 0.9%
150 g Lactose (Milk Sugar)150 g Lactose (Milk Sugar) - (late addition) 41 1 2%
300 g Rice Hulls300 g Rice Hulls 0 0 4%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 0.7%
7.57 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Boil 10 min 15.56 8.3%
25 g Citra25 g Citra Hops Pellet 11 Boil 10 min 12.01 8.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 10 min 13.65 8.3%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Boil 5 min 8.56 8.3%
25 g Citra25 g Citra Hops Pellet 11 Boil 5 min 6.6 8.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 5 min 7.51 8.3%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop 7 days 16.7%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 7 days 16.7%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 16.7%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Temperature 50 °C 0 min
0 L beta-glucans Infusion 55 °C 15 min
0 L Mash in Infusion 65 °C 90 min
0 L Mas out Infusion 78 °C 15 min
 
Other Ingredients
Amount Name Type Use Time
1.5 kg Green apple puree Flavor Boil 20 min.
1 each Yeast Nutrient Fining Boil 15 min.
2 kg Mango fruit Flavor Primary 5 days
1 each Vanilla Bean Spice Secondary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 339 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 27
RO Water
Mash Chemistry and Brewing Water Calculator
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

Mango 15 min in the boil
26l water to mash / Mash PH 5.3
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"7/15 days"

The end of the primary fermentation
Dry Hop "7 days" 22c˚
Vanilla Bean
Mango fruit
Galaxy
Citra
Mosaic

CO2 level 2.2 / 2.5 vols.

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-15 12:56 UTC
Other Brewers Who Brewed This Recipe:
DGBullock
Discussion about this recipe:
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AnteK 03/20/2017 at 04:04am
5 of 5




Mike Smith001 10/26/2017 at 03:17pm



Plesca Mihai 07/15/2018 at 12:56pm
5 of 5




digideli 08/10/2018 at 02:43pm
Brewing this one. How did you sanitize the Mango pureé for the primary addition at 5 days?


Plesca Mihai 01/05/2019 at 08:06pm
Applel or mango


Adrunodro 05/29/2019 at 11:06am



Adrunodro 05/29/2019 at 11:11am
Rice Hulls is only to help create a nice filtering bed or is intended to have any effect on the foam or something similar? Should I use it if I'm using a simple BIAB?

Vanilla Bean 1 each means 1 "stick" per 21 liters?



Big head_mx 06/07/2019 at 06:58pm
5 of 5




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