Video není dostupné.
Omlouváme se.
Strawberry Milkshake IPA - Homebrew Showcase & Recipe
Vložit
- čas přidán 2. 01. 2021
- Thanks for watching! This is a new series wherein I get to showcase some of my favorite home-brews and share the recipe. This particular beer is super unique but was extremely fun!
Here is a breakdown of the full beer recipe in this video:
5 Gal/19L Recipe
OG 1.078 FG 1.022 7.9% ABV
Fermentables:
9lb 2 row Brewer's Malt
3lb Flaked/rolled Oats
2lb Wheat Malt
1lb Lactose(boil 5 min.)
Single infusion mash @ 156F(69C) for 60 minutes - into 30 minute boil.
Kettle Hops:
.25oz Magnum(13.5aa) for 30 min.
1 oz Citra(13.2aa) & Amarillo(7.7aa) @ flame out(rest @ 190F for 15 min.)
Dry Hops:
2oz Amarillo(7.7aa) @ high krausen for 3 days
3oz Amarillo(7.7aa) & 2oz Comet(10aa) @ 36F for 48 hours.
Flavorings/Adjuncts:
46oz Strawberry Concentrate after fermentation slows/ in secondary.
Here is the one I used: www.amazon.com...
Add 3oz Pure vanilla extract @ packaging
OR soak 2 split vanilla beans in vodka for 3 days, then add to fermenter for 3-5 days.
Yeast used:
1 Pack Lallemand Voss Kveik Dry yeast(or similar fast-fermenting yeast)
Pitch dry between 90-100f, Ferment at 95F for quick turnaround.
Starter suggested but I did not use one.
Water:
Start with RO or distilled water, Ensure sulfate-chloride radio of about .5
View the recipe used in this video here:
www.brewersfri...
Check out all my recipes on my Brewer's Friend profile:
www.brewersfri...
My personal channel(gaming, art, rock climbing & more):
/ foxalmusic
My Social media:
/ wasteofliam
/ wolfkingbrewing
/ wasteofliam
My other show, Vertical Thoughts:
www.verticaltho...
/ verticalthoughts
So I am a HUGE fan of the Homebrew4life channel (and a few others) but i really dig your style and approach. love love love your content bro!!!
brewing this tomorrow. Cant wait for this to be finished. Using Belma for dry hop
Please make more videos like this and more often! I've been watching a few of them and your taste is exactly like mine! I also am starting brewing this year and this sort of content is very helpful. Great job, from the UK.
I do philly sour milkshakes. I love them. I haven't brewed a regular or normal beer in over a year.
I had an apple cobbler (like apple pie flavor and kind of graham cracker flavor) vanilla Philly sour… it was so damn good!
Great job. Really like the layout. Keep it up subscribed today. Looking forward to more
Appreciate it, Matthew. Glad you enjoyed, and see you in the next video!
Running this bad boy with Huell melon and 10 Lbs of Pills for a Lighter color so the beer is more pink. Great vid. well laid out.
Sounds delicious! Huell Melon was actually my first choice for dry hop.
Damn that colour is fantastic, might have to brew this myself... great video as well!
Thanks for watching! It was a very pretty beer. Stoked to brew it up again soon.
I currently have this in the fermenter. When you add the fruit concentrate, did you transfer to a secondary container or directly to the primary fermentation bucket?
Did you use the 46 oz of fruit in the half batch? Or half of that? Trying to setup brewing this one, and figuring out how much fruit to get. Not getting this smoothy mix, I have access to stabilized purées.
1 lb = 500 g? And 5 gals = 20 litres?
Loving the content and I'm about to try out this recipe. I am planning to use frozen strawberries (because I have them) and I'm going to pasteurize them. I did the math on how many to use for a 5-gallon batch and it turns out that with the concentrate you used, 2 jugs for a 5-gallon batch add 1,140 grams of sugar (31g per 2.5fl-oz*92fl-oz). That's equivalent to almost 50 lb of strawberries (5% sugar by weight) or over 2 lb of dextrose which puts your "OG" (if you count the fruit in OG) at 1.085 (70% BH efficiency). Anyways, I have 10lb of strawberries so I'll use them all and I'm sure it will turn out great. Thought you might be interested to know that the ABV is probably quite a bit higher than you thought though.
Thanks for the comment! For sure, 10lbs in a 5gal batch would be great I’m sure.
It’s always a little guesswork with concentrates, and because I shy away from math in general(read: I’m lazy) I usually don’t worry too much about how much abv fruit adds, but it’s funny I was just thinking yesterday that I probably should start paying closer attention to it.
The concentrate does add some total volume, and I’m not positive it all ferments out completely but your numbers seem dead on. I usually take the lazy way out and when I label them just bump the abv by a small percentage if there’s fruit added in fermentation 🤷🏼♀️ guessing at this scale is usually relatively close. That being said I would honestly just use 1 bottle of this concentrate for a 5 gallon batch, moving forward. I more so just used the whole thing because.....I didn’t have a good reason not to haha.
Stoked to see how yours turns out with the whole fruit and thanks for watching!
Also wanted to ask. Did you keep the beer at 95F throughout the fermentation until the cold crash? Or did you bring it down during the fruit addition?
I kept a carboy heater on until fermentation was complete, then I shut it off and let it ferment the fruit at whatever temperature it rested at(probably still in the low 80s at the time) I can't imagine it would make too much of a difference one way or the other especially with the quick turnaround.
I love this video and you got a new subscriber! But I can't help but wonder if using STATA hops would be even better at least in the dry hop cause it gives a strawberry flavor itself!?
Which yeast did you use for this bad boy? Looks awesome!
These type of beers, MS IPA, NE IPA try no boil IPAs, get the temps up to around 180/190F. You'll find the beer comes out smother, some say maltier. Your brew day also goes much faster. If your worried about, I believe its DMS, most malt today is so highly modified that it doesn't give you it. Many of these newer IPAs so little goes into the start of the boil its not worth boiling for 30/45 minutes just to start hopping after.
Interesting, I've never done a no-boil before, usually just a short boil. But makes sense to me, I've never had a DMS problem even with shorter boils. I'll have to add it to my to-do list!
@@WolfKingBrewing There's a brewery in my area, none of their beers are boiled anymore. Tried it out with IPAs first then moved on to every one he makes. One warning, he did it with a winter spiced ale and the spices came through much stronger.
Very nice video format! Keep on going man! Maybe also include Celcius for the non American viewers 😇
Great suggestion! I will definitely include metric measurements, and C temps for other folks! Thanks for watching!
Marketing trickery, It says "100% crushed" with a trademark symbol meaning is just a company or a method used at 100%. The "strawberry" is listed separately.
That's alright, the tasty beer forgives all transgressions.
Is this for sale anywhere in Los Angeles??
outstanding video. +1 Subscriber right here! Will check out more of your content. Good work lad!
Glad to have you here Justin! Appreciate your kind words
Trying this recipe out....scaled it down to 1 Gallon though....im gonna dry hop 6-7 days out along with adding the strawberry....should be fine right??
I try not to leave hop sediment in contact with the beer for any longer than 5 days to prevent green/grassy flavors from seeping in, but that being said it will not ruin the beer in any way.
Did you add the entire bottle of dr smoothie to your 2.5 gal batch? Would you recommend double for a 5 gal batch? Looking forward to brewing this!
I did(and it was probably closer to 3 gallons of total volume that I ended up with due to it being a split batch) and to be honest I would only use 1 bottle for 5 gallons. I have a strawberry sour going right now that is 5 gallons and I used a full 1 bottle of the same stuff. It does add quite a bit of fermentable sugar, and I think you would still get really good strawberry character.
@@WolfKingBrewing I'm going to try a strawberry berliner weisse using 1 bottle of the Dr. Smoothie and WLP 631 Appalachian Tart. I'm glad I read the comments as I was going to use 2 bottles in a 5 gal batch.
Hey man, great vid. I'm currently having a stab at this recipe and wondered whether you would put the puree in while the first dry hops are still there, or wait for the full 3 days? I ask as my fermentation has slowed a lot in only 2 days.
I believe I removed the high kraussen dry hop charge before adding the fruit puree. That being said I believe it was on the 3rd day after I added them that I did that. I do, however believe that you get most of the dry hop character within the first 24-36 hours, so if you removed them before the full 3 day mark you would be fine. Can always take a sample and test hop character as well!
@@WolfKingBrewing Cheers for the reply. The sample tasted spot on so just removed the hops and added the puree. The yeast is going mad for it!! Looking forward to seeing how this turns out.
@@joebudd7572 Awesome, stoked to see how it comes out for you!
@@WolfKingBrewing The brew was a success and the beer came out delicious! Though it wasn't as hazy as yours turned out to be. I think it may have been to do with the strawberry puree we used (which ended up being more of a cocktail mixer type puree than a smoothie/blended fresh strawberries deal) but tasted good all the same. A lot of the adjunct seemed to settle out as well, there was a thick layer in the fermenter. Not entirely sure why that happened as I've done similar styles and its stayed hazy. Maybe something to do with cooling/temperature difference?
@@joebudd7572 interesting! Haze stability is not super well understood at this point, and can be quite fickle at times. I will say that even the base beer for my version was extremely hazy and even murky looking. Did you use the same yeast? I tend to get a more stable haze with Voss Kveik than other strains. Who knows!
Any "beer kits" that we could use as a base for us non-grain brewers, thank you.
Any milkshake IPA extract kit would be a perfect base! Usually they include some flaked oats or wheat to steep for the added proteins/mouthfeel.
Sick thanks.
I get around 75 percent but it sounds delicious
Thanks for the great vid. I'm going to try mango version with mosaic.
You're welcome Tim, thanks for watching! Mango Mosaic would absolutely SMACK!
It’s pretty much a neipa with lactose, vanilla and fruit..
Yes that sums up the milkshake ipa style very well.
@@WolfKingBrewing I usually add potassium sorbate to yield the yeast from refermantation when adding fruit.
Definitely works. I add the fruits and let it referment out fully prior to packaging, never ran into issues doing it this way, and I am not a huge fan of beers that taste like straight fruit puree, so this helps me stay away form that.
How did you make your label ?? I’ve been trying to find out for ages how to customize a label without spending a lot ??
@@ulissessanchez6832 I design them in photoshop and then print them on blank label sheets from onlinelabels.com
this is not beer. this is like saying lets make a cocktail. lets mix a drink.