I actually disagree and believe a a milkshake ipa should have a much bigger body, otherwise it’s a NEIPA with vanilla. The base for oat cream IPAs(think other half day dream series) are perfect. Don’t necessarily need to use oats, I actually prefer flaked wheat.Milkshake IPAs are not thick. They’re just medium body sweet NEIPAs via lactose and vanilla beans. They just lend themselves well to fruit additions and flavors.
when I brew mine, it’s typically 75% 2 row, 10% flaked oats, 10% white wheat, 3-5% honey malt. Then I’ll add about .5-.75lbs lactose in during the boil for a 5gallon batch, and either pure vanilla extract at kegging, or 2 vanilla beans chopped and soaked in 1oz vodka for a week or so added to primary right before cold crashing.
Hop schedule is the same as any other NEIPA, and flavor additions are either in a Muslin bag weighted down with marbles for 3-5 days at the end of fermentation, or fake flavor adding at kegging if I’m lazy
What would you say the results of using flaked oats vs wheat are ?
i make my own most if the time but Goya sells a great pulp/pure product in 12 oz packages for papaya, pineapple, coconut, guava, and ptobsbly a few others. I’ve used the pineapple and passion fruit so far and they were great and cheaper if I did it my self. I found it at Hannafords supermarket but I’m sure most nation chains carry it as wellGlad this thread exists - helpful reference for my first milkshake ipa. Good looking brews up there! So I’ve been brewing new England’s for a while, but interested to try w/ added lactose and fruit. Are you guys making your own purée? Or how and when exactly do you add your fruit?
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i make my own most if the time but Goya sells a great pulp/pure product in 12 oz packages for papaya, pineapple, coconut, guava, and ptobsbly a few others. I’ve used the pineapple and passion fruit so far and they were great and cheaper if I did it my self. I found it at Hannafords supermarket but I’m sure most nation chains carry it as well
I used 6 packs for 5.5 gallons in the fermenter (5gallons into keg)so it was just a little under a lb per gallon. Both were very good. I used the passion fruit pulp in a milkshake sour and paired it with Galaxy hops and got a clear expression of passion fruit.Nice! Looks like Walmart and target both carry the Goya pulp. What was your experience with it? How many packs per gallon did you use?
Well most fruits in general will lower the ph, especially tropical/citrus fruit. Red Raspberries also cause a huge drop in ph. You can make adjustments to you beer so counter it If you choose.I read elsewhere Goya can be a little sour, but I’m not sure the person was referencing this Goya pulp specifically.
I’m def going to use a few packs of these along with some pineapple chunks I’ve had frozen for a month or 2.
Any experience with vanilla extract? Ideally I’d use vanilla beans, just so $$$$.
Many do. You used an orange tincture instead, so you added “fruit” through a different means.I didnt add fruit to mine . Do most milkshake IPA use fruit?
So I would actually advise you slightly different if you’re dryhoping at the tail end of fermentation in normal IPAs or NEIPAS. I would add my fruit at the very tail end of your primary fermentation. Fruit has a high percentage of fermentable sugars but will not be anywhere as vigorous as the primary ferm. If you add the fruit early the primary will blow off some of your fruit aroma. when you wait til day 4/5 when it’s slowed it won’t blow off much aroma but there will still be plenty of yeast in suspension to take on the fruit without producing acetaldehyde or VDK.When do you guys add your fruit? I’m on the fence between 3 days after pitching, or wait until the tail end of fermentation. I also normally do my 5-6oz dry hold at the tail end. Would I be ok to dump fruit and dry hops at same time?
So I would actually advise you slightly different if you’re dryhoping at the tail end of fermentation in normal IPAs or NEIPAS. I would add my fruit at the very tail end of your primary fermentation. Fruit has a high percentage of fermentable sugars but will not be anywhere as vigorous as the primary ferm. If you add the fruit early the primary will blow off some of your fruit aroma. when you wait til day 4/5 when it’s slowed it won’t blow off much aroma but there will still be plenty of yeast in suspension to take on the fruit without producing acetaldehyde or VDK.
The fruit will take about 3-7 days to fully ferment out, usually 5. Once you see the secondary fermentation from the fruit slow down, then you can add your dryhop so it will still scrub some o2 for you but won’t blow off a lot of The hop aroma.
Check this out as a source for vanillaAny experience with vanilla extract? Ideally I’d use vanilla beans, just so $$$$
Check this out as a source for vanilla
https://www.homebrewtalk.com/forum/threads/buying-vanilla-beans.673760/
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