This will be my first milkshake IPA recipe. It has lactose (hence the milkshake name), vanilla, mango puree, and all mosaic hops!
Equipment links in description
Beer & Brewing link: beerandbrewing.com/got-milk-e...
Brewfather recipe link: share.brewfather.app/Epxzpv9a...
Equipment I'll be using in this one:
Clawhammer Supply 120V Electric System: bit.ly/2ugBQKg
Anvil propane burner: bit.ly/3j6nD7z
Blichmann Riptide pump: bit.ly/3alWNnO
Monster Mill: bit.ly/3aohPlJ
Grain scale: bit.ly/2V0tOAO
Hop scale: amzn.to/2GgRrzS
Exchilerator: bit.ly/3dwu81e
Hangover: bit.ly/2T1VB1y
Spike Flex Fermenter: bit.ly/3geStdg
Statis Glycol Chiller: bit.ly/2G5hABx
Hudson sprayer for sanitizer: amzn.to/2RY1Fbw
Refactometer: amzn.to/39Hd45A
Brewfather App: bit.ly/38JXW7t
Floating Diptube: bit.ly/2EC1Qp7
Mosaic Mango Milkshake
Juicy or Hazy Imperial or Double India Pale Ale
8.3% / 21.5 °P
Recipe by
Flora Brewing
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 7.5 gal
Total Water: 7.5 gal
Boil Volume: 6.4 gal
Pre-Boil Gravity: 1.076
Post-Boil Gravity: 1.086
Vitals
Original Gravity: 1.090
Final Gravity: 1.027
IBU (Tinseth): 72
Color: 5.3 SRM
Mash
Temperature - 155 °F - 45 min
Malts (16.75 lb)
12 lb (60.4%) - SAB Pale Malt 2-Row - Grain - 2 SRM
1.5 lb (7.6%) - Cargill Raw Wheat White - Grain - 2.9 SRM
1 lb (5%) - Briess Barley, Flaked - Grain - 1.7 SRM
1 lb (5%) - Briess Oats, Flaked - Grain - 1.4 SRM
1 lb (5%) - Wheat Flaked - Grain - 1.6 SRM
0.25 lb (1.3%) - Briess Caramel Malt - Grain - 10 SRM
Other (3.125 lb)
2.625 lb (13.2%) - Fruits Rouges & Co Mango Purée - Other - 0 SRM - Secondary
0.5 lb (2.5%) - Milk Sugar (Lactose) - Sugar - 0 SRM - Boil
Hops (8 oz)
2 oz (43 IBU) - Mosaic Lupomax 17.5% - Boil - 10 min
1 oz (15 IBU) - Mosaic Lupomax 17.5% - Boil - 5 min
2 oz (14 IBU) - Mosaic Lupomax 17.5% - Aroma - 10 min hopstand @ 190 °F
3 oz - Mosaic lupomax 17.5% - Dry Hop - day 5
Hopstand at 190 °F
Miscs
4.6 g - Calcium Chloride (CaCl2) - Mash
2.3 g - Epsom Salt (MgSO4) - Mash
2.4 g - Gypsum (CaSO4) - Mash
0.5 oz - Vanilla Extract - Secondary
Yeast
1 pkg - White Labs WLP067 Coastal Haze Ale Yeast Blend 75%
Fermentation
Primary - 68 °F - 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 100
Mg2+ 18
Na+ 40
Cl- 108
SO42- 94
HCO3- 151
Mosaic Mango Milkshake (Metric Version)
Juicy or Hazy Imperial or Double India Pale Ale
8.3% / 21.5 °P
Recipe by
Flora Brewing
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 20.82 L
Boil Time: 60 min
Mash Water: 28.3 L
Total Water: 28.3 L
Boil Volume: 24.21 L
Pre-Boil Gravity: 1.076
Post-Boil Gravity: 1.086
Vitals
Original Gravity: 1.090
Final Gravity: 1.027
IBU (Tinseth): 72
Color: 5.3 SRM
Mash
Temperature - 68.3 °C - 45 min
Malts (7.598 kg)
5.443 kg (60.4%) - SAB Pale Malt 2-Row - Grain - 2 SRM
680 g (7.6%) - Cargill Raw Wheat White - Grain - 2.9 SRM
454 g (5%) - Briess Barley, Flaked - Grain - 1.7 SRM
454 g (5%) - Briess Oats, Flaked - Grain - 1.4 SRM
454 g (5%) - Wheat Flaked - Grain - 1.6 SRM
113 g (1.3%) - Briess Caramel Malt - Grain - 10 SRM
Other (1.417 kg)
1.191 kg (13.2%) - Fruits Rouges & Co Mango Purée - Other - 0 SRM - Secondary
227 g (2.5%) - Milk Sugar (Lactose) - Sugar - 0 SRM - Boil
Hops (226.8 g)
56.7 g (43 IBU) - Mosaic Lupomax 17.5% - Boil - 10 min
28.3 g (15 IBU) - Mosaic Lupomax 17.5% - Boil - 5 min
56.7 g (14 IBU) - Mosaic Lupomax 17.5% - Aroma - 10 min hopstand @ 87.8 °C
85 g - Mosaic lupomax 17.5% - Dry Hop - day 5
Hopstand at 87.8 °C
Miscs
4.6 g - Calcium Chloride (CaCl2) - Mash
2.3 g - Epsom Salt (MgSO4) - Mash
2.4 g - Gypsum (CaSO4) - Mash
15ml - Vanilla Extract - Secondary
Yeast
1 pkg - White Labs WLP067 Coastal Haze Ale Yeast Blend 75%
Fermentation
Primary - 20 °C - 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 100
Mg2+ 18
Na+ 40
Cl- 108
SO42- 94
HCO3- 151
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