deadwolfbones
Well-Known Member
Hey y'all. This isn't exactly a clone, since I haven't had the beer in question. If you're unfamiliar, here are some examples of what it looks like:
https://www.instagram.com/p/BfOzQeBFniB/?taken-by=brueryterreux
https://www.instagram.com/p/BetT0GUFycW/?hl=en&taken-by=brueryterreux
https://www.instagram.com/p/Be8uzO3lo4g/?taken-by=brueryterreux
https://www.instagram.com/p/BeYqGERFNIr/?taken-by=brueryterreux
The basic concept is: take a kettle-soured beer, most likely a gose or Berliner, and give it the milkshake IPA treatment, resulting in a creamy, turbid, sweet-sour, low-ABV beer. I like my goses and Berliners fruited pretty heavily, so that's the direction I'm headed in.
I've previously posted my Cheat Tart Gose, which uses all DME (pils + wheat) and Goodbelly for kettle souring. For my take on a Bruesicle, I'm planning to take that base beer and... tweak it a little:
Recipe Type: Extract
Yeast: US-05, WLP001, or K-97
Batch Size (Gallons): 2.5
Original Gravity: 1.038 (both gravities will be higher due to lactose + other adjuncts)
Final Gravity: 1.005
Boiling Time: 20
IBU: 0
Color: 2
Primary Fermentation (# of Days & Temp): 7 @ 68F
Secondary Fermentation (# of Days & Temp): 10-14
Ingredients:
1 lb. Pilsen DME
1 lb. Bavarian Wheat DME
No hops
Extras:
1.5 ml lactic acid 88% ("mash")
1x Goodbelly StraightShot ("mash")
2x pureed green apples (boil, 15 minutes)
0.5 lb. lactose (boil, 15 minutes)
25g wheat flour (boil, 15 minutes)
2x Cara Cara orange peel (flameout)
3x Cara Cara orange peel + flesh (10 days in secondary)
1 vanilla bean (10 days in secondary)
This will be bottled since I don't have a kegging setup yet, and I'm hoping the apple pectin and flour will help it retain the perma-haze that the actual Bruesicles and milkshake IPAs have.
Any thoughts/suggestions/cries of heresy?
https://www.instagram.com/p/BfOzQeBFniB/?taken-by=brueryterreux
https://www.instagram.com/p/BetT0GUFycW/?hl=en&taken-by=brueryterreux
https://www.instagram.com/p/Be8uzO3lo4g/?taken-by=brueryterreux
https://www.instagram.com/p/BeYqGERFNIr/?taken-by=brueryterreux
The basic concept is: take a kettle-soured beer, most likely a gose or Berliner, and give it the milkshake IPA treatment, resulting in a creamy, turbid, sweet-sour, low-ABV beer. I like my goses and Berliners fruited pretty heavily, so that's the direction I'm headed in.
I've previously posted my Cheat Tart Gose, which uses all DME (pils + wheat) and Goodbelly for kettle souring. For my take on a Bruesicle, I'm planning to take that base beer and... tweak it a little:
Recipe Type: Extract
Yeast: US-05, WLP001, or K-97
Batch Size (Gallons): 2.5
Original Gravity: 1.038 (both gravities will be higher due to lactose + other adjuncts)
Final Gravity: 1.005
Boiling Time: 20
IBU: 0
Color: 2
Primary Fermentation (# of Days & Temp): 7 @ 68F
Secondary Fermentation (# of Days & Temp): 10-14
Ingredients:
1 lb. Pilsen DME
1 lb. Bavarian Wheat DME
No hops
Extras:
1.5 ml lactic acid 88% ("mash")
1x Goodbelly StraightShot ("mash")
2x pureed green apples (boil, 15 minutes)
0.5 lb. lactose (boil, 15 minutes)
25g wheat flour (boil, 15 minutes)
2x Cara Cara orange peel (flameout)
3x Cara Cara orange peel + flesh (10 days in secondary)
1 vanilla bean (10 days in secondary)
This will be bottled since I don't have a kegging setup yet, and I'm hoping the apple pectin and flour will help it retain the perma-haze that the actual Bruesicles and milkshake IPAs have.
Any thoughts/suggestions/cries of heresy?
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