Limoncello IPA

Just transferring my comments from the other thread here:

I recently had a lactose IPA (Calamansi Milkshake from Tired Hands) that was delicious and had a very interesting mouthfeel for an IPA. They definitely used a truckload of lactose in it. Probably north of 1lb/5gal, or at least 0,96 kg in a 40 L batch. I would guess it was closer to 1,5 kg though. It was incredible at first, but I struggled to finish my second pint. Proceed with caution unless you've had lactose in IPAs before and enjoyed them.

 

Another good lemon hop is sorachi ace. Check out this beer from Mikeller: http://www.beeradvocate.com/beer/profile/23205/64565/

They do a 12-hour sour mash to add some tartness. This could be pretty interesting, since any berliner I've sour-mashed has that distinct lemony bite to it from the lacto. Just throwing that out there..

Recipe looks good to me though, I can see it being pretty tasty.

 

I was going to mention the Siren limoncello, they use a 24 hour souring in the kettle I think

"This is a truly different beer. The concept was to develop the flavour and mouthfeel of Limoncello and fuse with the carbonation and lemony hop hit of an IPA. Using pale and wheat malts, the base beer goes through a 24 hour sour process to add to the tartness of the beer. Tons of lemon zest and juice are added to the boil along with all the citrusy lemony hops available"

 

Limoncello IPA is one of my faves, but I've never attempted to brew it.

 

Limoncello is lemon, vodka, sugar and water.

Your beer is bitter grapefruit, mango, pineapple, dank, white grape, cat pee, lemon and lactose.

I don't understand what you are trying to accomplish here, but a common dose for lactose in a milk stout is 8oz/5gal. A common dose for lactose in an IPA is zero.

 

@Brew_Betty I assume the lactose is to replicate the creamy style of limoncello

 

Crema di Limoncello is made with a 2.5:1 milk to vodka ratio and a boat load of sugar. It looks like this:



5lbs of lactose / 5 gal might not be enough.

 

I'm pretty sure HF used Citra and Sorachi in the boil/dry hop. I wouldn't go heavy on the bitterness if you're planning on doing the sour mash. Bitter and sour tend to clash.

 

Your hop schedule does not suggest lemon to me. Maybe try sorachi ace, motueka, and lemon drop?

 

I'm about 95% sure I would prefer the IPA without the lemon and lactose (and probably a different combination of hops as I am learning that I may not be a big fan of Nelson sauvin).

With that in mind I recommend making your best regular IPA and finding or making your favorite limoncello and keeping them separate until you are ready to mix them in your pint glass. That way, when you don't like it, you still have a really good IPA and your favorite limoncello.

If you really are intent on brewing it as you described, maybe consider scaling the recipe to a smaller batch size. This way if you find you don't love it you don't waste as much.

Where's the emoji for "No fun, but practical?"