Fruit Smoothie IPA


(Oguz) #1

Smoothie IPA yada Milkshake IPA tariflerine ek yapayım. İkisinide deneyip buraya yazarım. Eve laktoz ve maltodekstrin depoladım bile. Hazy IPA / NEIPA sevenlere.

Bu tarif doğrudan üreticiden;

http://www.sirencraftbrew.com/how-to-brew-ten-dollar-shake/

How to Brew: Ten Dollar Shake

Malt Bill:
*Target an original extract of 16 P (1.065 sg)
64.3% Lager Malt
11.1% Wheat Malt
3.7% Munich
1.8% Melanoidin
6.3% Flaked Oats
12.8% Lactose

Kettle Hops:
*Target 60 IBU’s
10 min – Amarillo – 0.9 oz @ 7% A.A.
10 min – Cascade – 0.7 oz @ 6.8% A.A
0 min – Amarillo – 2.8 oz
0 min – Cascade – 1.8 oz
0 min – Citra – 2.8 oz

Kettle Additions:
Protafloc or other kettle finings
Yeast nutrient

Post Fermentation Additions:
Dry Hop: 2.0 oz Citra, 1.25 oz Amarillo, 1.25 oz Simcoe, 0.75 oz Mosaic
Fruit: 1.2 lbs. Mango Puree, 1.2 lbs. Papaya Puree, 0.3 lbs. Passion Fruit Puree

Instructions:
Target mash temperature = 65 C
Target mash pH = 5.5
Boil for 90 min. Add Lactose at 10 min. before the end of the boil
Ferment with Vermont Ale Yeast (we use a unique house-strain)
Fermentation Temperature = 19 C, increase temp to 22 C at 10 Plato (1.040 sg)
Add fruit to fermentation vessel at or around 8-12 Plato (1.032 – 1.048 sg)
Dry hop 3 days post terminal extract (~4.0 P)
Cool to near freezing 4 days after dry hop
Condition for 1+ weeks

Bottling:
Using fruit in this way can result in pectins solidifying post-bottling, leaving some chunks of fruit in the beer. This happened with ‘The Tickle Monster’, ‘Life is a Peach’ and in some cases our own bottles of ‘Ten Dollar Shake’ too. Don’t worry – it will taste great!

Şurada birisi bizim metrik ölçülere çevirmiş


(Oguz) #2

Bu Omnipollo 4:21 clone u güzel video da çekmiş arkadaş.


FULL RECIPE DETAILS:

Batch Size: 24L
Boil Time: 60min
OG: 1.056
FG: 1.012

Fermentables
3.20kg Pilsner Malt
1.02kg Pale Wheat
520g Flaked Oats

Mash Steps
75min @ 67°C or 156°F

Hop Additions
31g Mosaic Pellets at 10min (Boil)
79g Mosaic Pellets at 0mins (Hop Stand)
236g Mosaic Pellets (Dry Hop for 5 days)

Yeast
2 x packs Fermentis Safale S-04 (Rehydrate as per video)

Extras
480g Dextrose added start of boil
840g Lactose added just after boil ends
1.6kg Raspberries added end of fermentation before dry hopping
3 Vanilla Pods (I only used 2) sliced and added with Raspberries. I used alcohol rubs to sanitise each vanilla pod (I don’t think it’s essential tho!)

I primed and conditioned my beer with 150g Dextrose


Download this Grainfather recipe at: http://brew.grainfather.com/recipes/111105



(Cem ) #3

Bu cümleyi görünce aklıma Pulp Fiction’dan şu sahne geldi :smiley:


(Oguz) #4

Bu birayı yaptım dry hop miktarının fazlalığı firaz uğraştırdı ama beğendim sonucu. 60 ibu ipa tipi için yüksek olmasada türkiye ortalamasına yüksek geldi. Buna tağmen laktoz şekeri kaynaklı hazy görünüm ve yumuşaklık ortada. Diğer smoothşe yi 40 ibu planlıyorum.