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Thread: Milkshake IPA

  1. #1
    Join Date
    Apr 2013
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    Ventura, CA, USA
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    61

    Milkshake IPA

    Hey All,
    Without going into a discussion about the legitimacy of a milkshake IPA as a beer, or IPA even, I was just curious if anyone out therein the probrewer world could provide some tips on working with lactose for making a milkshake ipa. we make a pretty legit hazy, and I am toying around with adding some lactose but I've never worked with lactose before. Thoughts?
    Thanks
    John

  2. #2
    Join Date
    Oct 2012
    Posts
    85
    Vanilla bean is what's going to make or break it as opposed to lactose.

  3. #3
    Join Date
    Jul 2013
    Location
    Darby, Mt
    Posts
    102
    We brewed a Strawberry IPA once with Lactose and real strawberries.

    My notes suggest avoid bittering hops to allow residual sweetness to carry through. Build some body with wheat and mash at a higher temp.

    We added a pureed and boiled strawberry mix to 2ndary. No color transfer to beer. Notes suggest add rosehip s for color next time.

    You could pick up the subtle sweetness in the finish. It was well received for a 3bbl batch.

    We haven't gotten around to brewing it again.

    Sent from my Pixel XL using Tapatalk
    JC McDowell
    Bandit Brewing Co.- 3bbl brewery and growing
    Darby, MT- population 700
    OPENED Black Friday 2014!

  4. #4
    Join Date
    Apr 2013
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    Ventura, CA, USA
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    61
    Thanks guys. I guess the one thing I was really looking at is how much lactose/BBL beer/wort to add. Any idea? I was intending to add it at KO and use whirlpool to ensure mixing.
    Thanks
    John

  5. #5
    Join Date
    Dec 2013
    Location
    Colorado
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    239
    Quote Originally Posted by OGBrewer76 View Post
    Thanks guys. I guess the one thing I was really looking at is how much lactose/BBL beer/wort to add. Any idea? I was intending to add it at KO and use whirlpool to ensure mixing.
    Thanks
    John
    I used 20# in a 3bbl batch recently. This was for a new batch in our experimental IPA series. This was not in a milkshake IPA, nor a hazy IPA. I would probably suggest quite a bit more if you are going for the milkshake thing

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  6. #6
    Join Date
    Mar 2011
    Posts
    78
    iv been doing a beer with lactose sugar for about 8 years now not an IPA just an ale. we started on a 3.5 bbl system and added 25# to that and had great mouth feel and texture in the beer. were brewing 7 bbl of this beer regularly but only added a little more lactose we use 35# now we found that it really starts to get a weird clay like mouth once we got over 40# mark in the beer. so what im saying is stick with around 5# per bbl seems to work for us. hope this helps
    cheers matt

  7. #7
    Join Date
    Jul 2013
    Location
    Darby, Mt
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    102
    Quote Originally Posted by OGBrewer76 View Post
    Thanks guys. I guess the one thing I was really looking at is how much lactose/BBL beer/wort to add. Any idea? I was intending to add it at KO and use whirlpool to ensure mixing.
    Thanks
    John
    We've tried early/late in the boil a bunch and don't see any difference. There's no aromatics in lactose to burn off.

    I've tried making a syrup, chilling, and pitching in secondary without a noticeable difference.

    I agree with the 5# per bbl max. Good rule of thumb.

    Sent from my Pixel XL using Tapatalk
    JC McDowell
    Bandit Brewing Co.- 3bbl brewery and growing
    Darby, MT- population 700
    OPENED Black Friday 2014!

  8. #8
    Join Date
    Apr 2008
    Location
    Littleton, CO
    Posts
    55
    We have made about 10 Milkshake IPAs so far. The amount of lactose will depend on what fruit you add, if any.
    For our 15 bbl system we have found 100-150 lbs lactose works very well.
    We add it in 15 minutes before whirlpool.
    We allow it to ferment to completion and then add any fruits.
    Vanilla is added into the serving tank just before transfer.

  9. #9
    Join Date
    May 2018
    Location
    Malaga, Spain
    Posts
    10
    Hello,
    We add lactose to a few of our beers, between 5-10% of the grain weight, in our case for 7-8BBls we add 5 to 15 kilos at around 15 to 10 mins before the end of boil straight in the kettle with the rakes at full speed, but again depends of the grain bill, fruit and residual sweetnes wanted. Lactose will add some gravity points as well as body, but it can go unnoticed. Hope it helps!



    Jose
    3Monos Craft Beer
    Spain

  10. #10
    Join Date
    Jul 2016
    Location
    Carlisle, Pa, USA
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    9
    Bringing back a dead tread from the looks of it but would vanilla extract into the Brite after fermentation work rather then going the full vanilla beans can’t seem to find a good supply of beans for a test batch of a pineapple milkshake ipa. We got extract on hand which is why I was wondering or if I should track down some beans. What is the ratio of beans to say 7bbl batch and if anyone has how much extract into a 7bbl batch. Thanks for any help and guidance

  11. #11
    Join Date
    Sep 2012
    Location
    Minnesota
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    610
    Quote Originally Posted by MP-Greg View Post
    Bringing back a dead tread from the looks of it but would vanilla extract into the Brite after fermentation work rather then going the full vanilla beans can’t seem to find a good supply of beans for a test batch of a pineapple milkshake ipa. We got extract on hand which is why I was wondering or if I should track down some beans. What is the ratio of beans to say 7bbl batch and if anyone has how much extract into a 7bbl batch. Thanks for any help and guidance
    Beanilla.com is a good source for beans. Ninja makes a cheap food processor for $20 on Amazon that works well for chopping the beans up. Use about 3/4 lb for 7bbl batch

  12. #12
    Join Date
    Jul 2016
    Location
    Carlisle, Pa, USA
    Posts
    9
    Quote Originally Posted by Junkyard View Post
    Beanilla.com is a good source for beans. Ninja makes a cheap food processor for $20 on Amazon that works well for chopping the beans up. Use about 3/4 lb for 7bbl batch
    Thank you very much for the web site. Shall see how it comes on out.

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