Cogs Grogs Mango Milkshake IPA 
All Grain Recipe
Submitted By: troyscogswell (Shared)
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| Brewer: Cogs Grogs Brewing Company | |
| Batch Size: 10.00 gal | Style: New England IPA (21B) |
| Boil Size: 10.92 gal | Style Guide: BJCP 2015 |
| Color: 4.5 SRM | Equipment: Spike + 30 gallon V4 |
| Bitterness: 17.9 IBUs | Boil Time: 60 min |
| Est OG: 1.069 (16.9° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.027 SG (6.8° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 13.97 gal |
Reverse Osmosis Water |
Water |
1 |
| 8.92 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 4.06 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.83 ml |
Lactic Acid (Mash 60 min) |
Misc |
4 |
| 0.83 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 0.83 g |
Salt (Mash 60 min) |
Misc |
6 |
| 8 lbs |
Mainstem Malt Pilsner (2.5 SRM) |
Grain |
7 |
| 4 lbs 15.98 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
8 |
| 3 lbs |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
9 |
| 3 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
10 |
| 1 lbs 13.99 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
11 |
| 1 lbs 10.66 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
12 |
| 3.43 oz |
Crystal 15, 2-Row, (Great Western) (15.0 SRM) |
Grain |
13 |
| 5.25 g |
Calcium Chloride (Sparge 60 min) |
Misc |
14 |
| 2.39 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
15 |
| 0.42 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
16 |
| 0.42 g |
Salt (Sparge 60 min) |
Misc |
17 |
| 1.67 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
18 |
| 2 lbs 14.66 oz |
Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM) |
Sugar |
19 |
| 0.84 oz |
Azacca [10.7%] - Steep 40 min |
Hops |
20 |
| 0.84 oz |
Citra [13.1%] - Steep 40 min |
Hops |
21 |
| 0.84 oz |
Equinox (HBC 366) [13.6%] - Steep 40 min |
Hops |
22 |
| 1.69 oz |
Azacca [10.7%] - Steep 30 min |
Hops |
23 |
| 1.69 oz |
Citra [13.1%] - Steep 30 min |
Hops |
24 |
| 0.84 oz |
Equinox (HBC 366) [13.6%] - Steep 30 min |
Hops |
25 |
| 0.84 oz |
Azacca [10.7%] - Steep 20 min |
Hops |
26 |
| 0.84 oz |
Citra [13.1%] - Steep 20 min |
Hops |
27 |
| 0.84 oz |
Equinox (HBC 366) [13.6%] - Steep 20 min |
Hops |
28 |
| 5 lbs |
Fruit - Mango (Organic Frozen Chunks) (7 Days after fermentation starts) [Primary] (0.0 SRM) |
Adjunct |
29 |
| 1.0 pkgs |
Juice (Imperial Yeast #A38) |
Yeast |
30 |
| 3.33 oz |
Azacca [10.7%] - Dry Hop 14 days |
Hops |
31 |
| 3.33 oz |
Citra [13.1%] - Dry Hop 14 days |
Hops |
32 |
| 1.67 oz |
Azacca [10.7%] - Dry Hop 7 days |
Hops |
33 |
| 1.67 oz |
Citra [13.1%] - Dry Hop 7 days |
Hops |
34 |
| 0.83 oz |
Equinox (HBC 366) [13.6%] - Dry Hop 7 days |
Hops |
35 |
| 2.50 tbsp |
Vanilla Beans (Primary 10 days) |
Misc |
36 |
| 0.83 oz |
Equinox (HBC 366) [13.6%] - Dry Hop 4 days |
Hops |
37 |
Taste Notes
This beer turned out great, high flavor, not too sweet. I was a little bit low in my gravity reading, so the brew came out closer to 4.8% instead of 5.7%. I tasted a mango milkshake IPA from a local brewery that was closer to 8% and it was too thick and too sweet for my palette, so I think this lower ABV brew is a good one.Notes
2 days prior: I built a 2L yeast starter 48 hours prior with 6.88oz DME and 1 bag of Juice A38 using a stir plate.
1 day prior: Started with RO water and added water agents per the recipe. We start a day early to allow our 10+ gallon RO system to empty enough water for mash, sparge, and cleaning. We used approximately 18 gallons total in this recipe.
Brew day: Followed process on my Spike 30 gallon Trio system. Added hops per the schedule and added yeast nutrient and lactose with 10 minutes left in the boil. We pitched our starter on top of nearly 10 gallons of wort that had been cooled to 65 degrees. Post boil gravity was 1.064.
1 day after brew day: First hop addition, Azacca and Citra
6 days after brew day: Prepare organic frozen mango chunks by soaking in 2 gallons of RO water with 2 Campden tablets (for 24 hours)
7 days after brew day: We also added Equinox hops and 5lbs of organic frozen mango chunks that we started soaking the day before.
10 days after brew day: Per the schedule, we added our vanilla and our last batch of Equinox. We also started our cold crash around this time, so we could transfer and keg around the 14th day after fermentation started. I decided to only use 2.5 TBSP of pure vanilla extract as I didn't want to overpower. I believe this was the right amount as the beer was delicious and not too sweet.
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