How to Brew a Tropical Milkshake IPA in 3 Days | Voss Kveik
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- čas přidán 13. 07. 2024
- Voss Kveik Tropical Milkshake IPA - Possibly the best and quickest beer I've ever brewed!
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Lactose Talk - 0:33
Grains - 0:53
Hops - 1:08
Adjuncts - 1:35
Yeast - 2:30
Brew Day - 2:55
How to Prepare Vanilla Beans - 4:52
Fermentation Process - 6:42
Tasting - 8:00
How to brew it better - 10:56
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Recipe (Scaled to 5g batch)
30 min mash 65C/ 15 min mash out 75C
30 min boil3
Fermentables
5kg Pale 2-Row (75%)
1kg Wheat Malt (15%)
250g Cookie / Biscuit / Victory (5%)
250g Flaked Oats (5%)
Hops:
56g / 2oz Mosaic
56g / 2oz Citra
28g / 1oz Bru-1
Yeast
1 pkg Voss Kveik
Water
RO Water
3.5g Calcium Chloride
5g Epsom Salt
10g Gypsum
Other:
10 min - 1 tab of Irish Moss / Whirlfloc
2 Vanilla Beans - Whirlpool
1 oz Sweet Orange Peel - Whirlpool
250g Lactose - Whirlpool
OG: 1.060
FG: 1.013
ABV: 6.2%
Notes: I would probably use a tincture for the vanilla beans or just use vanilla extract. If you want more sweetness to match the milkshake portion, I would probably double the lactose.
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#beer #kveik #ipa - Jak na to + styl
Shoutout received, cheers!
Was a great recipe, changed it a bit but pretty much like yours!
Well done. Sounds great
It definitely is. I am brewing it again tonight which is still only 6 days from the video brew. Might do a livestream. Cheers!
Nice, I need to play with BRU-1, everyone seems to love it! Very good idea fermenting in the kettle
I definitely need to play more with it. I should probably try out an all Bru pale or something along that line. Cheers!
Another great video, I also use Bru 1 in my hazies. Typically I use 2oz of Bru 1 in whirlpool with 1oz of Citra and el Dorado. And a similar hop usage for dry hopping, comes out with a nice tropical aroma.
Cheers .
Nice, I need to try out the Bru on a bigger scale. Cheers!
This sounds delicious.
It's so good that I'm brewing it again now! Cheers!
Dude,
I have a pair of shorts just like that - your fashion sense is on point.
Your adjectives and vocabulary - are about what I am used to - keep up the average work. ...
I'm pretty spot on with the lexicon! Cheers!
When I have made an orange cream sickle IPA. now a couple of times. I use two oz of Mexican Vanilla at kegging for a five gallon batch (the liquid kind) that way I don't have to worry about a tincture and it is ready for the keg. Love the content keep it up. My girls keep saying I should start a channel and I might just do that some day, but one of yours that made me laugh/smile the best so far is the Philly Sour! I have been researching how to do one and I think this summer is going to the time that I do one. It's that or kettle sour, Cheers!
Starting a channel is the best way to force knowledge upon yourself, and making videos is fun ( when you have the time)! I'm thinking of doing a raspberry Philly sour but haven't tried that yeast out yet. Cheers!
Looks great!!! I get a ton of orange from Voss, usually overpowers any hop character though.
Yep, it is pretty strong, but I think I'll probably use it for any hazy now. Just might dial down the temp of fermentation and see if it tones it down. Cheers!
I have bru-1 on order…will be using it along with mosiac, cashmere and eldorado in a hazey. Voss kviek as well. I have used lactose once and got a stuck fermentation so will stay clear of that lol. Are you getting the “orange” flavour from the yeast across a wide temperature range or at 30oC and higher.
I haven't used the Voss other than at the 30 deg, but it would be a good test to try at the lower end of the range. Cheers!
If I heard this correctly, you simply use Quaker brand Oats when a recipe calls for it? If so do they need to go through the grain mill or are they just added into the mash and stirred. Thanks in advance. Cheers braj!
When it calls for flaked oats I go with Quaker quick oats. I believe it is because they have been pre gelatinized and that makes them usable in the mash for conversion. I usually put them through the mill, but it probably doesn't really do anything. You should be fine to just put them in directly if needed. Cheers!
Holy crap dude you fermented in the grainfather! That is hardcore. I have only ever done a kettle souring in mine. I feel like my gen 1 grainfather is so old at this point it probably has consumption or something lurking in it. Recipe sounds legit, cheers.
It seems to work pretty good, I'm on the 3rd time trying it out, but it would be much easier with a gasket or something instead of the plastic wrap and tuck tape... Cheers!
Maybe add the vanilla after fermentation so it doesnt off gas the aroma.
Seems like it would make sense, plus the alcohol would help bring out the flavour. Cheers Beast!
Great video, you've got a great vibe. You ever read about how vanilla extract comes from a beaver's butt? No foolin'.
And now I have something to look into! Thanks! Also I may start trapping beavers on my lake.
I do 1lb lactose per gallon but i brew weird lol
Nice, that seems like a lot, but my 1/2 lb for the batch was way too little. I think I'll just keep ramping it up until I find the right percent for me. Cheers!
@@PartyTimeBrewing It is a lot but im normally doing some sort of Milk stout, or Milk Porter or some other varation of a Dark Beer. I rarely brew anything lighter than a dark amber.
Ahh. Sorry. I understand now. You used the GF to hold the temperature. When I saw the Instagram pic I thought you were doing a lazy man no-chill in the GF, which I’d never seen. Still nice vid and interesting. Thank you.
The no chill in the grain father would probably be an alright idea. I was thinking of doing a water saving batch sometime and that might just be the right idea! Cheers!
@@PartyTimeBrewing I don’t like the idea of the Wort a trub sitting in there for that time but 2 days with Kveik is maybe not so bad. I know that you’re GF is very tough one- I’ve seen the video. Robert