2018 Thick as Thieves Mango Milkshake IPA v.3 for Spike (1 ratings)

All Grain Recipe

Submitted By: DCalzaretta (Shared)
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Brewer: Calzaretta
Batch Size: 12.00 galStyle: American IPA (21A)
Boil Size: 14.04 galStyle Guide: BJCP 2015
Color: 4.4 SRMEquipment: 1. Spike 20 Gallon System
Bitterness: 16.1 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.027 SG (6.9° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.48 gal Walla Walla, WA Water 1
10.70 g Calcium Chloride (Mash 60 min) Misc 2
4.87 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.20 ml Lactic Acid (Mash 60 min) Misc 4
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
1.00 g Salt (Mash 60 min) Misc 6
2 lbs Rice Hulls (0.0 SRM) Adjunct 7
10 lbs Mainstem Malt Pilsner (2.5 SRM) Grain 8
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 9
4 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 10
4 lbs Wheat, Flaked (1.6 SRM) Grain 11
2 lbs 4.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 12
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 13
4.00 oz Crystal 15, 2-Row, (Great Western) (15.0 SRM) Grain 14
6.30 g Calcium Chloride (Sparge 60 min) Misc 15
2.87 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 16
0.50 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 17
0.50 g Salt (Sparge 60 min) Misc 18
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 19
3 lbs 8.00 oz Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM) Sugar 20
1.00 oz Azacca [10.7%] - Steep 40 min Hops 21
1.00 oz Citra [13.1%] - Steep 40 min Hops 22
1.00 oz Equinox (HBC 366) [13.6%] - Steep 40 min Hops 23
2.00 oz Azacca [10.7%] - Steep 30 min Hops 24
2.00 oz Citra [13.1%] - Steep 30 min Hops 25
1.00 oz Equinox (HBC 366) [13.6%] - Steep 30 min Hops 26
1.00 oz Azacca [10.7%] - Steep 20 min Hops 27
1.00 oz Citra [13.1%] - Steep 20 min Hops 28
1.00 oz Equinox (HBC 366) [13.6%] - Steep 20 min Hops 29
1.8 pkgs Juice (Imperial Yeast #A38) Yeast 30
12 lbs Fruit - Mango (Secondary 10 days) [Secondary] (0.0 SRM) Adjunct 31
2.00 Vanilla Beans (Secondary 10 days) Misc 32
4.00 oz Azacca [10.7%] - Dry Hop 13 days Hops 33
4.00 oz Citra [13.1%] - Dry Hop 13 days Hops 34
1.00 oz Equinox (HBC 366) [13.6%] - Dry Hop 13 days Hops 35
2.00 oz Azacca [10.7%] - Dry Hop 4 days Hops 36
2.00 oz Citra [13.1%] - Dry Hop 4 days Hops 37
1.00 oz Equinox (HBC 366) [13.6%] - Dry Hop 4 days Hops 38

Notes

Target strike water pH: 6.0 Make yeast starter. Pitch entire 2.25 litres. Add first dry hop additions during active fermentation (after 24 hours of vigorous bubbling). Split the vanilla bean. 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. POST MASH: My volume was off by about 1.5 gallons. This was probably due to (1) too long of a boil and a too vigorous boil, and (2) underestimating the losses in the system. I have adjusted the losses in Beersmith to compensate. POST BOIL: The final Gravity was higher than expected. This could have been due to taking the final gravity after adding the lactose, and boiling too long. For the next brew day I will monitor more closely.

Ratings

Wow!

by DCalzaretta

The best beer I have made to date.

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