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Holy Cow Milkshake IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: https://www.beeradvocate.com/community/threads/milkshake-ipa.550681/
Calories: 323 calories (Per 12oz)
Carbs: 35.9 g (Per 12oz)

Created: Thursday June 20th 2019

Original Gravity:

1.096

Final Gravity:

1.028

ABV (standard):

8.9%

IBU (tinseth):

284.6

SRM (morey):

7.2

Mash pH

5.3

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	American - Pale 2-Row14 lb Pale 2-Row	37	1.8	59.8%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	8.5%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	8.5%
20.50 oz	Lactose (Milk Sugar)20.5 oz Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.5%
8 oz	Canadian - Honey Malt8 oz Honey Malt	37	25	2.1%
10 oz	American - Caramel / Crystal 10L10 oz Caramel / Crystal 10L	35	10	2.7%
3 lb	American - Wheat3 lb Wheat	38	1.8	12.8%
23.41 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Galaxy4 oz Galaxy Hops	Pellet	17.1	Whirlpool at 180 °F	30 min	85.39	16.7%
4 oz	Citra4 oz Citra Hops	Pellet	12.6	Whirlpool at 180 °F	30 min	62.92	16.7%
4 oz	El Dorado4 oz El Dorado Hops	Pellet	13.3	Whirlpool at 180 °F	30 min	66.41	16.7%
4 oz	Denali4 oz Denali Hops	Pellet	14	Whirlpool	30 min	69.91	16.7%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	17.1	Dry Hop	1 days		4.2%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	13.3	Dry Hop	1 days		4.2%
1 oz	Denali1 oz Denali Hops	Pellet	14	Dry Hop	1 days		4.2%
1 oz	Citra1 oz Citra Hops	Pellet	12.6	Dry Hop	1 days		4.2%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	17.1	Dry Hop	12 days		4.2%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	13.3	Dry Hop	12 days		4.2%
1 oz	Denali1 oz Denali Hops	Pellet	14	Dry Hop	12 days		4.2%
1 oz	Citra1 oz Citra Hops	Pellet	12.6	Dry Hop	12 days		4.2%
24 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 oz	Galaxy (Pellet)	85.39	25.1%
6 oz	Citra (Pellet) 5.9999999862754 oz Citra (Pellet) Hops	62.92	25.1%
6 oz	El Dorado (Pellet)	66.41	25.1%
6 oz	Denali (Pellet)	69.91	25.1%
24 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
20 ml	Lactic acid		Water Agt	Mash	--

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 182 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
2.02:1 chloride(17 grams) to sulfate(7grams) ratio also 3ml of lactic acid (all added to mash) 1ml 88% lactic acid = 1.21 grams for 20ml it is 24.2 grams
Mash Chemistry and Brewing Water Calculator

Notes

Pitching on top of Sierra Nevada 2019 clone
Strawberry Peach Milkshake IPA
NEIPA MILKSHAKE
6 gallon batch
OG: 1.083
FG: 1.021 (because of lactose)
SRM: 6
ABV : 8.5
Efficiency: 83%
60 min boil 60min mash @ 152.
Mash ph. 5.38 using distilled water
London Ale III 1318 (1.6L starter 24 hours before and pitch right off stir plate w/ no decant)
11lbs-2row
2lbs- flaked oats
2lbs- flaked wheat
2lbs- white wheat
1lb- Lactose (last 5 min of boil)
.5lbs- honey malt
.5lbs- crystal 10
6oz of citra, 6oz of denali, 6oz of Eldorado, 6oz of galaxy.
4ozs of each hop for a 30 minute hop stand at 180 degrees and let the temp free fall
2.02:1 chloride(17 grams) to sulfate(7grams) ratio also 3ml of lactic acid (all added to mash)
24 hours in to fermentation add 1oz of each hop.
3 vanilla beans spit, scraped, chopped, and soaked in vodka for a week.
4lbs strawberries and 2lbs peaches. (both frozen not fresh with no special treatment)
Once FG is reached and stays the same for 2 days I put the fruit (blended), vanilla bean tincture(dump all in), and 1oz of each hop in secondary (rec putting the vanilla bean tincture in first, then hops, then fruit, it seems to hold the hops down a little longer and keeps them from getting pushed to the surface) and rack beer on top through closed transfer. Let secondary sit for 5-7 days then cold crash for 48 hours. Then rack to keg through closed transfer. I carb mine at around 2.4vols of Co2.
I didn't post water amounts because everyone's system is different, so your chloride to sulfate grams might be a little different. You want to shoot for around 200ppm:100ppm
Any questions or if I missed anything feel free to ask

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-06-25 04:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Holy Cow Milkshake IPA

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