Commercial Sign In
YCH028 - Mango Milkshake IPA
June 01, 2021
SPECIFICATIONS
- Original Gravity
- 1.072
- Final Gravity
- 1.016
- Ibu
- 35
- Abv
- 7.5%
INGREDIENTS
-
Grains
Amount
-
2-Row Malt
60% -
White Wheat
15% -
Flaked Oats
15% -
Acid Malt
2% -
Crystal Malt 10-15L
5% -
Lactose
3%
-
Yeast & Adjuncts
Amount
-
London III
18 million cells/mL -
Whirlfloc
Variable -
Yeast Nutrient
Variable
| Hops | Type | AA | Addition | Amount |
|---|---|---|---|---|
| Talus™ Brand | T-90 Pellets | 8% | Whirlpool | 3.0 g/L |
| Simcoe® Brand | T-90 Pellets | 13% | Whirlpool | 3.0 g/L |
| Talus™ Brand | T-90 Pellets | 8% | Dry Hop 1 | 5.0 g/L |
| Citra® Brand | T-90 Pellets | 13% | Dry Hop 1 | 3.5 g/L |
| Simcoe® Brand | T-90 Pellets | 13% | Dry Hop 1 | 3.5 g/L |
| Other | Addition | Amount |
|---|---|---|
| Mango Puree | Dry Hop 1 | 3.2 kg/hL |
| Vanilla Extract | Dry Hop 1 | 10 g/hL |
INSTRUCTIONS
-
Step 1
Perform an infusion mash to achieve a mash temp of 152°F/67°C for 60 min.
-
Step 2
Vorlauf until the wort has cleared and is free of grain particles.
-
Step 3
Runoff into the kettle and sparge with 180°F/82°C water.
-
Step 4
Bring the wort to a boil.
-
Step 5
After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.
-
Step 6
After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions.
Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C. -
Step 7
Gently create a whirlpool in the kettle.
-
Step 8
Quickly cool the wort to 68°F/20°C, aerate it, and transfer in into a sanitized fermenter.
-
Step 9
Pitch the appropriate amount of London III yeast and add either an airlock or blowoff tube to the fermenter.
-
Step 10
Dry Hop: Add hops, mango puree and vanilla extract with approximately 1.004 – 1.008 specific gravity left before final gravity.
-
Step 11
After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.
Transfer to a keg and carbonate or bottle condition.