Milkshake IPA Help

The results of my Mango Milkshake IPA...

Its fantastic, this is definitely one my my favorite IPA's I've brewed. Appearance is basically the same as all my other NEIPAs. Aroma is definitely strong mango, more in a hoppy than fruit way though, and pineapple. Taste is a lot of mango, again in more of a hoppy way, some dank, and creamy sweetness. The mouthfeel is where its at, this is just hands down the fullest and juiciest IPA I've made. Overall its not as milkshakey as I expected. It pretty much tastes like a Citra/Mosaic NEIPA with a creamier mouthfeel and an emphasis on the mango, but man I love it. Cost wise I might just ditch the fruit next time since it didn't add as much as expected, but I will experiment more with lactose/vanilla. I might also try pureeing apples for the boil next time as well.



The recipe:

O.G 1.067

78% 2 row
10% Flaked oats
7% Lactose (flameout)
5% Wheat
3 diced apples (in the mash)

Mashed 152

0.75 oz Columbus (60 min)
2 oz Citra (whirlpool)
2 oz Mosaic (whirlpool)
2 oz Citra dry hop (primary)
2 oz Mosaic dry hop (primary)
2 oz Citra dry hop (2 days)
2 oz Mosaic dry hop 2 days)

1 vanilla bean (7 days)
5 lb frozen mango (7 days)

 

What yeast did you use?

 

Very important detail I left out... Imperial Barbarian, which is Conan.

 

I'm planning on brewing one of these in a few weeks - your posts are really helpful. I'll probably go with something very close to your grain bill and use 1318 yeast. I have a pound of Mandarina Bavaria hops taking us space so I may go with a single hop version looking for a tangerine flavor. I'm thinking one vanilla bean (I have one soaking in rum already). Debating adding any fruit/juice at kegging. Any advice is appreciated!

 

I wouldn't change a whole lot if I was going to brew it again. I think 1318 might work better than Conan, and I'd consider using 1.5 vanilla beans instead of one.

 

I just brewed a mango mosaic micro milkshape IPA. This is mostly inspired by Gun HIll's Mosaic Soft Serve (3% ABV, oats, lactose, delicious), and Mad Fermentionist's Mango Vanilla Hopsicle. I'll let y'all know how it turns out.

Title: MMMM... Mango Mosaic Milkshake Micro IPA
Author: rrenaud
Brew Method: All Grain
Style Name: American IPA
Boil Time: 30 min
Batch Size: 4.5 gallons (fermentor volume)
Boil Size: 5.5 gallons
Boil Gravity: 1.036
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.044
Final Gravity: 1.015
ABV (standard): 3.79%
IBU (tinseth): 41.76
SRM (morey): 4.8
5 lb - American - Vienna (43.5%)
3 lb - Mango (26.1%)
1 lb - Flaked Oats (8.7%)
1 lb - Pineapple (8.7%)
0.5 lb - Lactose (Milk Sugar) (4.3%)
1 lb - Flaked Wheat (8.7%)

0.25 oz - Warrior, Type: Pellet, AA: 16, Use: Boil for 30 min, IBU: 14.71
2.6 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 190 °F, IBU: 27.05
5.4 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 0 days

MASH GUIDELINES: 160 F, Time: 30 min, no sparge
OTHER INGREDIENTS:
1 each - madagascar grade A vanilla bean, Time: 7 days, Type: Spice, Use: Secondary

Wyeast - London Ale III 1318 @ 65F
Starter: Yes

https://www.brewersfriend.com/homebrew/recipe/view/571890/mmmm-mango-mosaic-milkshake-micro-ipa

 

Thanks for posting! One comment and one question...
I know it’s not much, but the only thing that sticks out in the recipe is the warrior for bittering. With the desired fruit/sweet/vanilla flavors, I personally want 0 IBU in a beer like this. Interested to hear your thoughts when you try it.

How did you treat the fruit? It’s listed in the mash, but I assume you didn’t mash with it. Did you use frozen fruit? Purée? Secondary? How long? Cheers

 

Maybe I didn’t scan this thread well but how do you purée frozen fruit or do you purée fresh and then freeze. This is the only part of the process I don’t understand. Do you thaw the purée before adding?

 

It's a pretty small bittering addition. Basically I want a creamy, flavorful IPA where the lactose/vanilla sweetness fills in for the lack of malt. Another milkshape IPA I really enjoyed is Decadent Ales Tropical Smoothie, which is 60 IBU at 7% ABV. To me it was sweet, but not overly so. I expect this beer to have a similar IBU:OG ratio, and hopefully a similar sweetness without the cloyingness.

 

when I do my milkshakes I use frozen fruit. I let the fruit sit out on the counter while I get my secondary all cleaned and sanitized and get my closed transfer set up. Then I put the frozen fruit in my ninja blender and blend the shit out of it. It makes it easier for the fruit to cover more surface after if its blended good and also drops to the bottom much quicker when cold crashing. I don't do any special treatment to the frozen fruit and have not had any issues yet. On a side note fermentation usually will kick off again for a couple days once fruit is added so make sure you have adequate room in your secondary. I found that if you don't blend the fruit really good it can make things a pain. I put my fruit in frozen/whole. Well the fruit seemed to swell up quite a bit and almost compacted to a gelatin like texture. Ill share a picture in a few.

 

I had a good 6 to 8 inches of headspace before the fruit swelled up. I had to bungee the top on to keep the fruit from pushing it off. It was hard for the co2 to escape once the fruit molded to the shape of the fermenter and almost gelatinized.

 

When blended the fruit didn' expand nearly as much. That's strawberries, peaches, and 4oz of dry hops. Looks gross as hell, but taste amazing.

 

Heres the finished product of my Strawberry Mango one. The strawberry peach one is cold crashing and getting kegged tonight.

 

Couple Qs: @TooHopTooHandle

Do you have a recipe?

What is the fruiting rate on that first batch that almost swelled out of the fermenter? Have you considered bagging the fruit and weighing in down? I guess the blending process works for you, so that's cool.

 

the fruiting rate on the first batch was way to much and it ended up separating in the keg after 4 days, it was 7lbs of strawberries and 4lbs of mangos. The second batch I dropped the fruit rate down to 4lbs of strawberries and 2 lbs of peaches. Once its finished ill report back on that. No I didn't want to bag the fruit so that way more surface area of the fruit is touching the beer for better extraction (I could just be overthinking it on that part lol)
My recipe is as follows
60 min boil-60min mash @ 152. Mash ph 5.38
Using distilled water
London Ale III 1318 (1.6L starter 24 hours before and pitch right off stir plate w/ no decant)
11lbs-2row
2lbs- flaked oats
2lbs- flaked wheat
2lbs- white wheat
1lb- Lactose (last 5 min of boil)
.5lbs- honey malt
.5lbs- crystal 10
6oz of citra, 6oz of denali, 6oz of Eldorado, 6oz of galaxy.
4ozs of each hop for a 30 minute hop stand at 180 degrees and let the temp free fall
2.02:1 chloride(17 grams) to sulfate(7grams) ratio also 3ml of lactic acid (all added to mash)
24 hours in to fermentation add 1oz of each hop.
3 vanilla beans spit, scraped, chopped, and soaked in vodka for a week.
4lbs strawberries and 2lbs peaches. (both frozen not fresh with no special treatment)
Once FG is reached and stays the same for 2 days I put the fruit (blended), vanilla bean tincture(dump all in), and 1oz of each hop in secondary (rec putting the vanilla bean tincture in first, then hops, then fruit, it seems to hold the hops down a little longer and keeps them from getting pushed to the surface) and rack beer on top through closed transfer. Let secondary sit for 5-7 days then cold crash for 48 hours. Then rack to keg through closed transfer. I carb mine at around 2.4vols of Co2.
I didn't post water amounts because everyone's system is different, so your chloride to sulfate grams might be a little different. You want to shoot for around 200ppm:100ppm
Any questions or if I missed anything feel free to ask.

 

Just kegged my Strawberry peach milkshake lastnight. Here is a little sample I pulled.

 

@TooHopTooHandle . Would you make any adjustments to the fruit ratios/amounts in that Strawberry/peach version? or keep it the same now that you got to taste it? Did you get enough flavor from each?

 

I would not make any adjustments as I thought this came out incredible and so did the people I shared it with, but I did get mixed reviews on what fruit stood out more. It was about 50/50 on who tasted what fruit more. I felt the flavor from each was perfect. I get more strawberry forward with an underlying peach flavor, which is what I was going for. I might try switching the fruit ratios around next time to see what that brings to the table.

 

I've only tasted my mango mosaic milkshake micro IPA cold and uncarbed, so in that state it's really nice. Not super thin, as you might expect for a 3.5% beer. The flavor is nice, not obvious if mostly its coming from the hops or the fruit.

 

Yeah with the hops I use they definitely throw a tropical/citrus flavor, but I know the flavors they put off because I used my base neipa recipe which I've brewed several times to make my milkshake recipe, but with a few tweaks in the grain bill and adding fruit and lactose.