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IPA - Tired Hands Milkshake (Blueberry BIAB)

206 calories 22.4 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created Monday October 29th 2018
1.062
1.017
5.94%
42.35
9.33
3.92
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 51.3%
5.30 lb Blueberry5.3 lb Blueberry 4.95 0 30.2%
2 lb American - White Wheat2 lb White Wheat 40 2.8 11.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.7%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.4%
17.55 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Boil 60 min 42.35 13%
2 oz Belma2 oz Belma Hops Pellet 9.4 Whirlpool 0 min 17.4%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool 0 min 8.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 17.4%
2 oz Belma2 oz Belma Hops Pellet 9.4 Dry Hop 3 days 17.4%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 8.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 17.4%
11.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Infusion 154 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 min.
0.50 g Epsom Salt Water Agt Mash 1 min.
3 g Gypsum Water Agt Mash 1 min.
30 ml Phosphoric acid Water Agt Mash 1 min.
0.50 tbsp Yeast Nutrient Other Boil 15 min.
4 tbsp Vanilla Extract Flavor Secondary 6 days
1 lb Lactose Flavor Whirlpool 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 187 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
3g Gypsum

3g CaCL

0.5g Epsom Salt

30ml 10% Phosphoric Acid
Mash Chemistry and Brewing Water Calculator
 
Notes

Based on a recipe of similar design - Tired Hands Milkshake IPA

Strike 7.75G @ 163F
No Sparge unless needed for volume.

Preboil 7G @ 1.050OG
Postboil 5.7G @ 1.065OG

Subbed Melanoidin for Honey Malt (no honey malt on hand) 1:1

Blueberry added as juice, 3qts reduced over stovetop. Equivalent weight of raw fruit was extrapolated from sugar content. Juice is added directly to the fermentor with the chilled wort prior to yeast pitch. It was left in the Fermentables so that its sugar content is calculated in OG/FG numbers. Due to this, Mash pH calculation is off in the header description.

Mash pH is 5.41 with salts, acid, and grains.

3g CaCl
3g Gypsum
0.5 g Epsom Salts
30ml 10% Phosphoric Acid

https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/

http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-31 14:40 UTC
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