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34A. NEIPA | Tired Hands Milkshake

218 calories 27 carbs
Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 218 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created Wednesday November 22nd 2017
1.065
1.022
5.57%
63.86
6.21
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.75 lb United Kingdom - Maris Otter Pale8.75 lb Maris Otter Pale 38 3.75 69.6%
2.25 lb German - Wheat Malt2.25 lb Wheat Malt 37 2 17.9%
17.50 oz Flaked Oats17.5 oz Flaked Oats 33 2.2 8.7%
2.50 oz Canadian - Honey Malt2.5 oz Honey Malt 37 25 1.2%
5.25 oz Lactose (Milk Sugar)5.25 oz Lactose (Milk Sugar) - (late addition) 41 1 2.6%
12.58 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Galaxy0.75 oz Galaxy Hops Pellet 14.25 Boil 10 min 13.91 8.3%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Boil 10 min 10.74 8.3%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Boil 10 min 12.2 8.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 5 min 10.2 11.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.87 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.94 11.1%
1.25 oz Galaxy1.25 oz Galaxy Hops Pellet 14.25 Dry Hop 7 days 13.9%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Dry Hop 7 days 13.9%
1.25 oz Mosaic1.25 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 13.9%
 
Mash Guidelines
Amount Description Type Temp Time
4.07 gal Strike Water @ 159 F Temperature 149 °F --
gal Single Infusion Infusion 158 °F 60 min
gal Mash Out Temperature 170 °F 15 min
5.05 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3.25 lb Green apple puree Flavor Boil 20 min.
1 each Yeast Nutrient Fining Boil 15 min.
4.50 lb Mango fruit Flavor Primary 5 days
1 each Vanilla Bean Spice Secondary 7 days
8.70 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
9.41 g Gypsum Water Agt Mash 0 min.
2.03 g Magnesium Chloride Water Agt Mash 1 hr.
20.63 ml Phosphoric acid Water Agt Mash 1 hr.
8.15 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 331 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 g/l
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Flaked Oats and Wheat Malt:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Honey Malt:
Add after mash-out, during vorlauf.

Lactose Sugar:
Add to boil kettle.
Mash Chemistry and Brewing Water Calculator
 
Notes

Mango 15 min in the boil
Mash PH 5.3


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.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-11-30 23:20 UTC
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