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NEIPA | Tired Hands Milkshake (approximation) Braumeister 20L

Method: BIAB
Style: Double IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: AnteK

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Amount Fermentable PPG °L Bill %
4 kgUnited Kingdom - Maris Otter Pale4 kg Maris Otter Pale383.7552.8%
1.5 kgApple1.5 kg Apple - (late addition)5.6019.8%
1 kgGerman - Wheat Malt1 kg Wheat Malt37213.2%
500 gFlaked Oats500 g Flaked Oats332.26.6%
70 gCanadian - Honey Malt70 g Honey Malt37250.9%
150 gLactose (Milk Sugar)150 g Lactose (Milk Sugar) - (late addition)4112%
300 gRice Hulls300 g Rice Hulls004%
50 gGerman - Acidulated Malt50 g Acidulated Malt273.40.7%
7.57 kg Total      
Amount Variety Type AA Use Time IBU
25 gGalaxy25 g Galaxy HopsPellet14.25Boil10 min15.56
25 gCitra25 g Citra HopsPellet11Boil10 min12.01
25 gMosaic25 g Mosaic HopsPellet12.5Boil10 min13.65
25 gGalaxy25 g Galaxy HopsPellet14.25Boil5 min8.56
25 gCitra25 g Citra HopsPellet11Boil5 min6.6
25 gMosaic25 g Mosaic HopsPellet12.5Boil5 min7.51
50 gGalaxy50 g Galaxy HopsPellet14.25Dry Hop7 days
50 gCitra50 g Citra HopsPellet11Dry Hop7 days
50 gMosaic50 g Mosaic HopsPellet12.5Dry Hop7 days
Mash Guidelines
Amount Description Type Temp Time
25 LTemperature50 C--
--beta-glucansInfusion55 C15 min
--Mash inInfusion65 C90 min
--Mas outInfusion78 C15 min
Other Ingredients
Amount Name Type Use Time
1.5 kgGreen apple puree1.5 kg Green apple pureeFlavorBoil20 min.
1 eachYeast Nutrient1 each Yeast NutrientFiningBoil15 min.
2 kgMango fruit2 kg Mango fruitFlavorPrimary5 days
1 eachVanilla Bean1 each Vanilla BeanSpiceSecondary7 days
Attenuation (custom):
Optimum Temp:
17.8 - 23.3 °C
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-
142 13 9 170 140 27
RO Water
Mash Chemistry and Brewing Water Calculator
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

CO2 level 2.2 / 2.5 vols.
This recipe is shared.
Recipe QR Code
View Count: 4778
Brew Count: 5
Last Updated: 2017-10-31 17:56 UTC
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

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