I take it from the crickets chirping that Overmountain folks aren't brewing
milkshake IPAs? :)
(of which it seems milkshake IPAs are a subset) -- recommends a chloride
to sulfate ratio of at least 2:1, more like 3:1 -- I'm going with one of
the water profiles on this page:
Using Bru'n'water and Beersmith, it looks like adding 0.5 grams per gallon
each of calcium chloride, salt, and epsom salt should do the trick for
Bristol, TN city water.
Rather than brew this beer a bunch of times to figure things out, I'm
hoping to stand on the shoulders of giants to brew a recognizable milkshake
IPA on the first go. The brew day doesn't worry me as much as the havoc
post-fermentation oxygen does to this style.
I've purchased some additional equipment (kegs and a spunding valve) so I
can ferment in a 5-gallon keg (only about 4 gallons of the 5-gallon batch
to leave headspace for krausen -- I'll ferment the rest in either a
1.5-gallon glass fermenter then bottle to see the difference with some
inevitable oxygen pick-up OR in a 1.75-gallon keg) and transfer under
pressure into purged mini kegs without exposing to oxygen.
If all goes well, I should have a baby keg of this for you to try at the
I'm using the Mango Maya Milkshake IPA recipe from AHA (pureed mango,
coconut, and vanilla)
On Thu, Mar 25, 2021 at 6:07 PM Steve Paulson <blueangel6@xxxxxxxxx> wrote:
Has anybody brewed an all-grain Milkshake IPA? Any advice on water profile
target? Milkshake IPA tips on general?