- Recipe Type
- All Grain
- Yeast
- Wyeast 1318
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.063
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 20.9
- Color
- 4.9
- Primary Fermentation (# of Days & Temp)
- 10
Got a recommendation from brulosophy to mix 50/50 sabro(tropical/coconut) and bru-1(pineapple) in an ipa and was reading into milkshake ipas and oat creams so I mixed it all together and what turned out was my favourite NEIPA I have brewed to date:
Mash 60 mins @ 152F
7lbs 2 Row (50%)
4lbs Oats, Malted (28.6%)
2.5lbs Oats, Flaked (17.9%)
.5lbs Honey Malt (3.6%)
Boil
.5lb Lactose (10 mins) *might try full lb v2*
2oz Sabro/2oz Bru-1 (0 mins)
2oz Sabro/2oz Bru-1 (whirlpool)
2oz Sabro/2oz Bru-1 (dry hop day 3)
2oz Sabro/2oz Bru-1 (dry hop day 6)
Wyeast 1318 London Ale III
On day 10 it is time to keg/bottle and drink fresh. I believe I did a 1:3 sulfite:chloride ratio
Mash 60 mins @ 152F
7lbs 2 Row (50%)
4lbs Oats, Malted (28.6%)
2.5lbs Oats, Flaked (17.9%)
.5lbs Honey Malt (3.6%)
Boil
.5lb Lactose (10 mins) *might try full lb v2*
2oz Sabro/2oz Bru-1 (0 mins)
2oz Sabro/2oz Bru-1 (whirlpool)
2oz Sabro/2oz Bru-1 (dry hop day 3)
2oz Sabro/2oz Bru-1 (dry hop day 6)
Wyeast 1318 London Ale III
On day 10 it is time to keg/bottle and drink fresh. I believe I did a 1:3 sulfite:chloride ratio
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