Boysenberry Fruit-Whip (Milkshake IPA)

Batch Size

30L Kettle Full; ~23L (in fermenter)

Ingredients

Malts

  • 2.30kg Gladfield Light Lager Malt (35.1%)
  • 1.3kg Gladfield Wheat Malt (19.8%)
  • 1.00kg Harraway’s Rolled Oats (15.3%)
  • 0.70kg Harraway’s Flaked Wheat (10.7%)
  • 0.50kg Gladfield Toffee Malt (7.6%)

Added to kettle:

  • 0.75kg Lactose

Hops

  • 60mins – 5g Pacific Jade 12.7% (6.5 IBU)
  • Whirlpool – 50g Nectaron 13% (7.4 IBU)

Dry Hopping:

  • DH1 (Day 1) – 50g Nectaron
  • DH#2 (Day 3) – 50g Nectaron

Fruit

Added to Fermenter (Day 6): 2.50 kg Boysenberries

Note - Pasteurized puree is preferred for fruit addition, however frozen fruit can be used. With whole fruit - we suggest heating the berries (in a large lidded pot) to 72°C and holding for between 30-60seconds, followed by rapid cooling (lidded pot placed into a freezer) to ~20°C and immediate addition to the fermenter.


Yeast

Lallemand Verdant IPA (1x 11g packet)


Mash Additions:

6.00g Calcium Chloride

2.00g Calcium Sulfate

2.00g Magnesium Sulfate

3-4mL 80% Lactic Acid (for pH Adjustment - requires pH Meter)

Water Profile

Brewing Process

  1. Heat Strike Water to achieve Mash Temp of 69°C (~6°C above strike).
  2. Add minerals to Strike or Foundation water.
  3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
  4. Mash at 69°C for 60 mins. Confirm no residual starches remain.
  5. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
  6. Boil for 90 minutes adding hops and lactose sugar (remember: add no kettle finings) at indicated times.
  7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
  8. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
  9. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 1°C for the first 3-4 days.
  10. Begin dry hopping on day 1-3. Dryhop prior to fruit addition to allow time for biotransformation reactions to occur.
  11. Add the fruit addition with ~4 SG points (1Po) from the predicted Final Gravity. Once added, cap the fermentation (spunding valves are great for this), and monitor gas production (pressure) to confirm when fermentation is complete.
  12. Once the gravity is stable at your expected FG; hold for at least 48hrs to diacetyl rest.
  13. Crash the beer to ~4.0-5.0°C and hold for 5-7 days on the fruit or until you’re happy with the flavour intensity.
  14. Crash the beer to 0°C until yeast load has reduced and fruit has dropped out. Do not filter or fine this style.
  15. Note:  To confirm the haze is not solely due to yeast, take a sample and stand it in a glass in the fridge for 30 mins to check for sediment. If one forms there is still yeast in solution = leave it to condition longer.
  16. Once you’re happy with the haze level, rack the beer into a keg. Force carbonate and/or bottle condition to 2.50-2.60 volumes CO2.


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