236 Ciclops Collab Milkshake

All Grain Recipe

Submitted By: jduke (Shared)
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Brewer: Jonathan Duke
Batch Size: 200.00 galStyle: American IPA (21A)
Boil Size: 223.29 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: NG 5BBL IPA 1/28/20
Bitterness: 16.0 IBUsBoil Time: 45 min
Est OG: 1.085 (20.4° P)Mash Profile: BIAB, Full Body
Est FG: 1.035 SG (8.9° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
275.00 gal Spartanburg Water Water 1
286.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
268.00 g Calcium Chloride (Mash 60 min) Misc 3
125.00 g Salt (Mash 60 min) Misc 4
300 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 5
165 lbs Oats, Flaked (1.0 SRM) Grain 6
50 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 7
50 lbs Wheat, Unmalted (Riverbend) (1.6 SRM) Grain 8
25 lbs Dextrine Malt (Proximity) (3.0 SRM) Grain 9
50 lbs Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 10
3 lbs Cascade [5.5%] - Steep 30 min Hops 11
3 lbs Citra [12.0%] - Steep 30 min Hops 12
1 lbs 8.00 oz Cryo - Eukanot [25.5%] - Steep 20 min Hops 13
4 lbs BRU-1 [15.0%] - Dry Hop 0 days Hops 14
4 lbs Citra [12.0%] - Dry Hop 0 days Hops 15
2 lbs Cryo - Eukanot [25.5%] - Dry Hop 0 days Hops 16
7 lbs BRU-1 [15.0%] - Dry Hop 0 days Hops 17
6 lbs Citra [12.0%] - Dry Hop 0 days Hops 18
3 lbs Cryo - Eukanot [25.5%] - Dry Hop 0 days Hops 19

Notes

4/16 Used 20 ml hopshot. 5 lb granny Smith apple puree at flamout. Added apples at flamout and 1st whirlpool at flamout run down to second at 140°, approx 20 minutes. Added second whirlpool and chilled to fermenter about 30 minutes. 1.062 Dry hop 4/18 Removed trub 4/22 & 4/23 Ddh 4/28 3 pm 1.018 5/1

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