H4L Sour Milkshake IPA Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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H4L Sour Milkshake IPA

221 calories 26 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Peter McArthur
Hop Utilization: 94%
Calories: 221 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Sunday May 3rd 2020
1.066
1.021
6.0%
62.3
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 65.5%
1 lb Gladfield - Chit Malt1 lb Chit Malt 15 1.52 7.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.6%
1.25 lb Lactose (Milk Sugar)1.25 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
2 lb German - Acidulated Malt2 lb Acidulated Malt - (late fermenter addition) 27 3.4 14.5%
13.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 10 min 35.67 33.3%
2 oz Simcoe2 oz Simcoe Hops Lupulin Pellet 12.7 Whirlpool at 190 °F 10 min 14.49 33.3%
2 oz Mosaic2 oz Mosaic Hops Lupulin Pellet 12.5 Whirlpool at 180 °F 10 min 12.13 33.3%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Berries (your Choice) Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 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-
60 12 20 30 30 100
Mash Chemistry and Brewing Water Calculator
 
Notes

After mashing - allow the mash to cool to 120 degrees. Add Acid Malt in a sanitized - removable bag and purge with CO2. Maintain temperature above 100 degrees for 36 hrs (or until pH is 3.6-3.8).

Bring wort to a boil (taste it to make sure it's good)

Add Lactose

Add first hop addition and your chiller if it's immersion - close lid and whirlpool or hop stand for 10 minutes.

Slowly Chill and add second hop addition (190-200 degrees)

Do the same with third hop addition (170-190 range)

Rapidly chill the rest of the way and transfer to fermenter

Late into fermentation add fruit addition (frozen then pasteurized)

Before Kegging add some NOICE vanilla to taste

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-05-04 21:46 UTC
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