IainM
Landlord.
I just saw the very interesting recipe for Ten Dollar Shake. It has mango, papya, passionfruit and lactose in it! Has anyone tried anything like it?
Malt Bill:
*Target an original extract of 16 P (1.065 sg)
64.3% Lager Malt
11.1% Wheat Malt
3.7% Munich
1.8% Melanoidin
6.3% Flaked Oats
12.8% Lactose
Kettle Hops:
*Target 60 IBUââ¬â¢s
10 min - Amarillo - 0.9 oz @ 7% A.A.
10 min - Cascade - 0.7 oz @ 6.8% A.A
0 min - Amarillo - 2.8 oz
0 min - Cascade - 1.8 oz
0 min - Citra - 2.8 oz
Kettle Additions:
Protafloc or other kettle finings
Yeast nutrient
Post Fermentation Additions:
Dry Hop: 2.0 oz Citra, 1.25 oz Amarillo, 1.25 oz Simcoe, 0.75 oz Mosaic
Fruit: 1.2 lbs. Mango Puree, 1.2 lbs. Papaya Puree, 0.3 lbs. Passion Fruit Puree
Instructions:
Target mash temperature = 65 C
Target mash pH = 5.5
Boil for 90 min. Add Lactose at 10 min. before the end of the boil
Ferment with Vermont Ale Yeast (we use a unique house-strain)
Fermentation Temperature = 19 C, increase temp to 22 C at 10 Plato (1.040 sg)
Add fruit to fermentation vessel at or around 8-12 Plato (1.032 - 1.048 sg)
Dry hop 3 days post terminal extract (~4.0 P)
Cool to near freezing 4 days after dry hop
Condition for 1+ weeks
Bottling:
Using fruit in this way can result in pectins solidifying post-bottling, leaving some chunks of fruit in the beer. This happened with ââ¬ËThe Tickle Monsterââ¬â¢, ââ¬ËLife is a Peachââ¬â¢ and in some cases our own bottles of ââ¬ËTen Dollar Shakeââ¬â¢ too. Donââ¬â¢t worry - it will taste great!