Mango Maya milkshake IPA

All Grain Recipe

Submitted By: calvindcd (Shared)
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Batch Size: 5.25 galStyle: New England IPA (21B)
Boil Size: 6.42 galStyle Guide: BJCP 2015
Color: 9.7 SRMEquipment: ROBOBREW
Bitterness: 46.3 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.018 SG (4.6° P)Fermentation: Lager, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Pilsen, Czech Water 1
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Oats, Malted (1.0 SRM) Grain 3
2 lbs Oats, Flaked (1.0 SRM) Grain 4
1 lbs Honey Malt (25.0 SRM) Grain 5
0.75 oz Warrior [15.0%] - Boil 60 min Hops 6
0.30 oz Warrior [15.0%] - Boil 30 min Hops 7
1 lbs Milk Sugar (Lactose) [Whirlpool] (0.0 SRM) Sugar 8
3.00 oz Citra [12.0%] - Steep 0 min Hops 9
1.00 oz Mosaic (HBC 369) [12.2%] - Steep 0 min Hops 10
1.0 pkgs Manchester Ale Yeast (White Labs #WLP038) Yeast 11
0.80 gal Mango Puree - Vintner's [Secondary] (6.0 SRM) Juice 12
1.00 items Vanilla Beans (Secondary 10 days) Misc 13
1.00 oz Citra [12.0%] - Dry Hop 3 days Hops 14
3.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 15

Taste Notes

OG: 1.094, FG: 1.031 AVB:8.3% SRM: 8

Notes

And lactose at flame out. Add 6 lb frozen mango, thawed and pureed after high-Krausen. Had one vanilla bean chopped and scraped two vodka day before dry hopping. Add vanilla bean, coconut with dry hop additions in bag. Once fermentation is done, cold trash and package within 24 hours

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