Milkshake IPA Help

I had one the other day, it was a brewery's take on a NEIPA and they took part of the batch and added lactose and blackberries. I have to say it was nice and unexpected. Not sure if it was based off of their Citra/Mosaic batch or the Galaxy batch

 

Vanilla is important combined with the lactose. I used 3 vanilla beans cut, scraped, chopped in 1oz of vodka. I soaked for 1 week, and added to the fermenter on day 7.

I did 5 green apples in the boil (15min) for the pectins which give it a great body and haze (other ways to achieve this as well I'm sure). There was no green apple flavor.

This was my first attempt so I did not add fruit. When I do, I'll probably start with 5lbs of strawberrys frozen and then puréed and add to fermenter with vanilla ok day 7.

Interested to hear other opinions and results!

 

Would you mind sharing some specifics on this? I'm putting together a NEIPA recipe and trying to figure out whether / how to incorporate apple pectin.

Was this a 5 gallon batch? Did you puree? Did you do anything to prevent / limit material going from boil pot to fermenter? Did you consider adding them to the mash instead of the boil?

Thanks in advance-

 

@Jake_Ramrod i was going to do 2 vanilla beans. Went to the homebrew shop and they had 1 bean for $2.25 or 3 beans for $5.75. So I said "fuck it, let's go 3". The samples have tasted great. I'm bottling this weekend and I'll report back when it's ready.

@209Hill 5 gallon batch. 5 Granny Smiths puréed in food processor. Not to the point of apple sauce though. It looked like you would feed it to a rabbit. I put it in a muslin bag with 15 mins left in the boil. I never considered the mash. When I pulled the bag out of the boil, the volume decreased significantly. So I think they were utilized pretty well.

I will report back when it's ready!

 

With all of these fruity flavors to be expected, I think you need to call this a Smoothie IPA. Wow, sounds delicious!

 

I think you're right... my homebrew is called "hop smoodie" in honor of how my son used to say "smoothie"

 

Wyeast 1318 (London III)


I just bottled today. Finished at 1.020 (pic below). The sample had great body/sweetness/color/vanilla. The sample was also more bitter than I expecting. I think that will subside once its carbed and cold.

If it's still more bitter than I want, I'll move all hop additions to whirlpool 160F and dryhop.

 

My first attempt at a milkshake turned out nice imo. I did no fruit added but plan to start with 5 lbs puréed strawberrys this summer.

I also met Jean from tired hands and spoke with him for a few minutes about milkshakes. He confirmed wheat flour and green apples in the boil. He also said no flaked oats, but used 30% Thomas fawcett oat malt in his grain bill.

I'm planning to brew batch2 in a few days with some adjustments. I'm moving all hops to 170F whirlpool and dryhop so there's absolutely no bitterness. I have a slight bitterness in the pic above that conflicts with smooth lactose/vanilla. I'm also taking Jean's advice and doing no flaked oats, and around 30% golden naked oats (my LHBS doesn't carry the fawcett oats).

I'm keeping the vanilla and lactose quantities the same... .5 lb lactose, 3 vanilla beans in a 5gallon batch.

Looking forward to more ppl posting their results and adjustments here. This is one of my favorite type of beer to drink, partially because of how unconvential it is.

 

@ECCS I think it would be worthwhile to get the fawcett. From my experience the malted oats have an intensely oaty vanilla flavor, whereas the golden naked oats have more of a caramel and honey flavor

 

Thanks for the tip. I think I might order some fawcett oats now!

 

Looks like you guys had a great first attempt at it! I'm planning to attempt one this weekend and put together the below recipe. Out of curiosity, what temp did you both mash at?

Let me know if you've learned anything else lately and here is how I'm going at it. Open to feedback and will probably be brewing it Saturday or Sunday. Cheers!

Original Gravity: 1.074
Final Gravity: 1.021
ADF: 71%
ABV: 6.9% (traditional), 7.3% (more accurate)
Tinseth IBUs: 0 (Modified Tinseth IBUs: 35)

------Misc Info-----
Fermentables: 17.75 Pounds
Mash Efficiency: 75%
Total Water Needed: 11.08 Gallons
Pre-Boil: 8.04 Gallons @ 1.063
Boil-Off Rate: 1.24 Gallons/Hr
Post-Boil Volume: 6.8 Gallons

----------Grain Bill----------
10 - 2-Row Brewer's Malt, Briess
1 - Flaked Oats
1 - White Wheat Malt (US)
0.5 - Carapils
0.5 - Acid Malt
0.5 - Corn Sugar (Dextrose)
1 - Lactose
1 - Simpsons Golden Naked Oats
2- Malted oats

Strike Water: 107 Ca ,12 Mg, 10 Na, 198 Cl, 57 SO4 , 0 HCO3
Mash pH: 5.28

---Other Timed Boil Additions---
Ingredient / Amount / Minutes
Lactose 1lb 15
Dextrose 0.5lb 15
Whirlfloc 1 15
Apple Puree 5LB 15

----------Flameout/Whirlpool/Hopstand Hops----------
Hop Type Ounces Avg Temp Minutes
Ariana p 2 170 30
Azzaca p 2 170 30
Belma p 2 170 30

---------------Dry Hops & Fermentation Additions---------------
Hop Type Ounces Days Temp
Equinox (HBC 366) p 2 3 66
Cascade p 2 3 66
Ariana p 2 3 66
Mango Puree 8-10LBS To taste 2nd Ferm
Vanilla Beans 3 pcs To taste 2nd Ferm

 

Meant to tag that one @ECCS & @Jake_Ramrod

 

@Jeremy9991
Looks like a good recipe to me - here's a few of my initial thoughts (I'm no expert, so take them with a grain of salt)

I mash at 150-156. I do BIAB in my kettle, so I'm not able to control temps as well as others. I keep my built in thermometer around 156F, and my quick read thermometer in top hovers around 150F.

Hops - I don't know much about the hops you have on terms of their flavor profiles. I of all the varialble in my recipe, I think hops are one I'm not changing for awhile (I'm approx 3:1 citra:mosaic)

Good luck! Post your results

 

Just wanted to offer some hopefully helpful advice and say that 30% golden naked oats is A LOT! Consider them as a crystal malt and not as oat malt or flaked oats.

I'd start at 5%. Recommended limits go up to 15% but even that seems awfully high to me.