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NEIPA Tired Hands Milkshake (clone) Braumeister 20L

Method: BIAB
Style: Double IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AnteK

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Amount Fermentable PPG °L Bill %
4 kgGerman - Pale Ale4 kg Pale Ale392.347.2%
1 kgFlaked Oats1 kg Flaked Oats332.211.8%
1 kgGerman - Wheat Malt1 kg Wheat Malt37211.8%
300 gLactose (Milk Sugar)300 g Lactose (Milk Sugar) - (late addition)4113.5%
300 gRice Hulls300 g Rice Hulls003.5%
180 gGerman - Acidulated Malt180 g Acidulated Malt273.42.1%
200 gCanadian - Honey Malt200 g Honey Malt37252.4%
1.5 kgApple1.5 kg Apple - (late addition)5.6017.7%
8.48 kg Total      
Amount Variety Type AA Use Time IBU
15 gGalaxy15 g Galaxy HopsPellet14.25Boil10 min8.9
25 gCitra25 g Citra HopsPellet11Boil10 min11.45
25 gMosaic25 g Mosaic HopsPellet12.5Boil10 min13.01
15 gGalaxy15 g Galaxy HopsPellet14.25Boil5 min4.89
25 gCitra25 g Citra HopsPellet11Boil5 min6.3
25 gMosaic25 g Mosaic HopsPellet12.5Boil5 min7.15
20 gGalaxy20 g Galaxy HopsPellet14.25Dry Hop7 days
35 gCitra35 g Citra HopsPellet11Dry Hop7 days
35 gMosaic35 g Mosaic HopsPellet12.5Dry Hop7 days
Mash Guidelines
Amount Description Type Temp Time
25 LTemperature45 C--
--beta-glucansInfusion45 C40 min
--Mash inInfusion65 C90 min
--Mas outInfusion75 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.
2.5 kgMango fruit2.5 kg Mango fruitFlavorPrimary7 days
1 eachVanilla Bean1 each Vanilla BeanSpiceSecondary7 min.
Attenuation (avg):
Optimum Temp:
17.8 - 23.3 °C
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P)
382 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: New England IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
149 12 8 171 92 43
Mash Chemistry and Brewing Water Calculator
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.
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Recipe QR Code
View Count: 1361
Brew Count: 5
Last Updated: 2017-03-22 02:39 UTC
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AnteK 03/20/2017 at 04:04am
5 of 5

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