 |
American IPA |
5.5 Gal |
6.67% |
112.28 |
1.074 |
1.023 |
5.91°L |
All Grain |
2363 |
Beer
0 |
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Title: Strawberry Milkshake IPA |
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| Boil Size: 6.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: N/A |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 03/07/2018 08:36 PM |
Notes: https://www.beeradvocate.com/community/threads/may-edition-what-homebrew-are-you-drinking.508399/page-2#post-5460155
https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/
https://byo.com/article/neipa-style-profile/
http://www.homebrewfinds.com/2016/06/finding-the-conan-strain-of-yeast-vermont-ipa.html
STRAWBERRY MILKSHAKE IPA
For 5.5 gallons at 1.073 OG 1.012 FG
66 IBU
5.3 SRM
8.0% ABV
Malt
8.0 lbs pale malt
2.0 lbs Golden Naked Oats
1.0 lbs flaked oats
1.0 lbs white wheat malt
Mash
Single infusion mash at 150°F
Hops
1.0 oz Columbus for 60 minutes
1.5 oz Mosaic whirlpool at 180°F for 20 minutes
1.5 oz Mosaic whirlpool at 180°F for 20 minutes
3.0 oz of Mosaic at dry-hop (10 days after fermentation start, or when kegged)
Yeast
Conan
Miscellaneous
1.5 lbs lactose (added 2 days after fermentation start)
6.0 lbs strawberry puree (added 2 days after fermentation start) [For the puree, took 6lbs of frozen strawberries, added 1.5lb of lactose on stove with ~12oz of fermenting wort and heated gently to around 180F for ~15 minutes, to ensure no contamination of wild yeast)
Note: You can also add some pectinase at this time, which might help breakdown the strawberries a little more and enhance flavor extraction. |
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