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Specialty IPA: New England IPA |
5.5 Gal |
6.1% |
60.66 |
1.068 |
1.021 |
5.43°L |
All Grain |
916 |
Beer
0 |
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Title: Mango Milkshake |
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| Boil Size: 7.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.5 |
Primary Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 09/25/2018 07:39 PM |
Notes: Based off of the Tired Hands Milkshake IPA.
- Got 5lb frozen mango chunks and will add to secondary fermentation vessel
- Added rice hulls to avoid stuck mash, planning on adding 2-3 handfulls
- Lactose during last 10 minutes
- Apples just short of pureed and added (in a bag) during last 15 minutes of boil
Notes from original recipe:
Original:
changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III
Consider Malted Fawcett Oats at 30%?
You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts
If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).
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 |
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