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Blueberry session Milkshake IPA

178 calories 23.3 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Barta ml
Calories: 178 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created Tuesday July 16th 2019
1.053
1.020
4.57%
50.71
5.59
5.52
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Golden Promise4.5 lb Golden Promise 37 3 42.9%
3 lb Finland - Pilsner Malt3 lb Pilsner Malt 37 2 28.6%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 9.5%
1 lb Finland - Wheat Malt1 lb Wheat Malt 38 2 9.5%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late addition) 41 1 4.8%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.4%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 2.4%
10.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.07 oz Hop shots0.07 oz Hop shots Hops Pellet 61.1 Boil 60 min 17.37 0.6%
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12.5 Boil 5 min 9.2 8.3%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Whirlpool at 170 °F 30 min 13.44 16.6%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 30 min 10.7 24.9%
4 oz El Dorado4 oz El Dorado Hops Pellet 15.7 Dry Hop 2 days 33.1%
2 oz Strata2 oz Strata Hops Pellet 12 Dry Hop 2 days 16.6%
12.07 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Mash (154 F) Infusion 160 °F 60 min
Starting Mash Thickness: 3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
9 lb Blueberries Flavor Primary 0 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 5 40 125 75 0
6.2 gal RO mash water:
Target pH = 5.4

2.6 g Gypsum
3.4 g CaCl2
1.5 g Epsom
2.3 g NaCl
2 mL lactic acid

Post mash add 5 mL lactic acid to drop pH to 5.1
Mash Chemistry and Brewing Water Calculator
 
Notes

1.5 mL hop shots at 60 min.

After chilling to 170F, whirlpool hops for 25 min, then continuing chilling. Once cooled to ~80F, Whirlpool to come hop/trub and rack to fermenter. 500 mL A24 dry hop starter (no cold crash). Ferment at 68F with slow ramp to 74F over 3 days. Add puréed blueberries (use strainer bag) when fermentation is slowing along with 3 oz dry hop. Once completed, drop yeast at 60F and 3 oz dry hop for 48 hr. Cold crash completely and package.

BREW DAY (01-SEP-19):
------------------------------------
mashed in at ~159F and stabilized at 154F, with only ~2F drop over 60 min mash with insulation attached to BK.

UPDATE 07-SEP-19:
Dropped temp to 58 F, tomorrow night will add 4 oz dry hops for 2 days, then cold crash and package.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-08 11:48 UTC
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