agentbud
Well-Known Member
Recently I have been wanting to try a milkshake IPA and I like peaches so I think I will go that route. Below is a basic recipe but I'm not as much concerned about the recipe as I am the process. For those of you have brewed a similar beast, what I am really looking for are pointers on process. ie - how to prepare the fruit - store bought puree or real fruit, when to add the fruit, how to keep out O2 when adding fruit, mash temps, fermentation temps/duration, etc. Any tips and tricks for making a thick peachy milkshake IPA.
5 gallon - all grain / BIAB
2 row pale - 75%
flaked oats - 20%
honey malt - 5%
lactose - 1 lb
vanilla beans - 2 as a tincture
Hops - citra, mosaic, nectaron at whirlpool and 2 dry hops
What say yee?
5 gallon - all grain / BIAB
2 row pale - 75%
flaked oats - 20%
honey malt - 5%
lactose - 1 lb
vanilla beans - 2 as a tincture
Hops - citra, mosaic, nectaron at whirlpool and 2 dry hops
What say yee?