Mango Coconut Milkshake IPA

All Grain Recipe

Submitted By: shotputman (Shared)
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Batch Size: 5.50 gal	Style: New England IPA (21B)
Boil Size: 8.22 gal	Style Guide: BJCP 2015
Color: 6.6 SRM	Equipment: 15 Gallon BoilerMaker™ (10 gal/ 38 L)
Bitterness: 98.0 IBUs	Boil Time: 60 min
Est OG: 1.081 (19.7° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)	Fermentation: Ale, Two Stage
ABV: 8.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
2 lbs	Oats, Flaked (1.0 SRM)	Grain	2
2 lbs	Oats, Malted (1.0 SRM)	Grain	3
2 lbs	White Wheat Malt (2.4 SRM)	Grain	4
1 lbs	Honey Malt (25.0 SRM)	Grain	5
1 lbs	Milk Sugar (Lactose) [Boil] (0.0 SRM)	Sugar	6
0.75 oz	Warrior [15.0%] - Boil 60 min	Hops	7
0.30 oz	Warrior [15.0%] - Boil 30 min	Hops	8
3.00 oz	Citra [12.0%] - Steep 15 min	Hops	9
3.00 oz	Mosaic (HBC 369) [12.2%] - Steep 15 min	Hops	10
6.00 lbs	Mango (Primary 0 min)	Misc	11
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	12
8.00 oz	Flaked Coconut (Secondary 0 min)	Misc	13
1.00 items	Vanilla Beans (Secondary 10 days)	Misc	14
3.00 oz	Citra [12.0%] - Dry Hop 3 days	Hops	15
3.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 3 days	Hops	16

Notes

* Lactose can be added at flameout. * For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature, and then blend into puree. * Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top with very small amount of vodka (enough to cover the scraped bean and filling). * Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin bag. * Once fermentation is complete, cold crash for 24 hours and then package.

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