Thick as Thieves Mango Milkshake IPA v.2

All Grain Recipe

Submitted By: DCalzaretta (Shared)
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Brewer: Calzaretta
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 8.02 galStyle Guide: BJCP 2015
Color: 5.4 SRMEquipment: 5 Gallon Synergy System Ale
Bitterness: 96.2 IBUsBoil Time: 60 min
Est OG: 1.072 (17.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.25 g Calcium Chloride (Mash 60 min) Misc 1
5.00 g Calcium Chloride SPARGE (Mash 60 min) Misc 2
3.13 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.50 g Gypsum (Calcium Sulfate) SPARGE (Mash 60 min) Misc 4
1.60 ml Lactic Acid (Mash 60 min) Misc 5
1.25 g Epsom Salt (MgSO4) (Mash 60 min) Misc 6
1.25 g Salt (Mash 60 min) Misc 7
1.09 g Salt SPARGE (Mash 60 min) Misc 8
1.00 g Epsom Salt (MgSO4) SPARGE (Mash 60 min) Misc 9
5 lbs Fruit - Mango (Secondary 10 days) (0.0 SRM) Adjunct 10
1 lbs Rice Hulls (0.0 SRM) Adjunct 11
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 12
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 13
2 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 14
2 lbs Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 15
2 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 16
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 17
4 lbs Oat Milk [Boil] (2.0 SRM) Extract 18
0.50 lbs Green Apple Puree (Boil 20 min) Misc 19
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 20
1 lbs 8.00 oz Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM) Sugar 21
1.00 oz Citra [12.0%] - Steep 40 min Hops 22
1.00 oz El Dorado [15.0%] - Steep 40 min Hops 23
1.50 oz Citra [12.0%] - Steep 30 min Hops 24
1.50 oz El Dorado [15.0%] - Steep 30 min Hops 25
1.00 oz Citra [12.0%] - Steep 20 min Hops 26
1.00 oz El Dorado [15.0%] - Steep 20 min Hops 27
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 28
1.00 Vanilla Beans (Secondary 10 days) Misc 29
2.50 oz Citra [12.0%] - Dry Hop 13 days Hops 30
2.50 oz El Dorado [15.0%] - Dry Hop 13 days Hops 31
1.00 oz Citra [12.0%] - Dry Hop 4 days Hops 32
1.00 oz El Dorado [15.0%] - Dry Hop 4 days Hops 33

Notes

4l starter. Pitch 2l, save 2l (split between 3 1l mason jars). Split the vanilla bean. Add first dry hop additions during active fermentation (after 24 hours of vigorous bubbling). When fermentation is almost done (4-6 days later) rack into secondary fermenter on top of mango pulp and vanilla bean. Allow to condition on fruit/vanilla bean for 4-6 days, then add rest of dry hops (for 4 days). Cold crash after dry hopping. Crash for 4 days.

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