Miles_1111
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- Joined
- Mar 5, 2017
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I have brewed a Milkshake IPA without adding any fruit or puree yet.
Pale Malt 81.2%
Munich Malt. 5.5%
Flaked Oats 9.2%
Lactose 4.1% ( about 11g/L)
Kveik Yeast
Mashing at 66 degree C
6.6% ABV, 30+ IBU
Two questions:
1. The taste of the beer is OK, but it didn't give me the soft, smooth mouthfeel, at least not enough, also did not have enough milk flavour. Should I increase the proportion of flakes oats and lactose? If so, to how much? Or maybe adding wheat and rye will help?
2. The next version I want to add puree, like 100g/L, mango or passion fruit puree. Should I add it at the beginning of fermentation? If so, how to calculate the amount of sugar in the puree transfering into ABV? Or that amount of increase does not need to be counted?
Pale Malt 81.2%
Munich Malt. 5.5%
Flaked Oats 9.2%
Lactose 4.1% ( about 11g/L)
Kveik Yeast
Mashing at 66 degree C
6.6% ABV, 30+ IBU
Two questions:
1. The taste of the beer is OK, but it didn't give me the soft, smooth mouthfeel, at least not enough, also did not have enough milk flavour. Should I increase the proportion of flakes oats and lactose? If so, to how much? Or maybe adding wheat and rye will help?
2. The next version I want to add puree, like 100g/L, mango or passion fruit puree. Should I add it at the beginning of fermentation? If so, how to calculate the amount of sugar in the puree transfering into ABV? Or that amount of increase does not need to be counted?