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This will be my first milkshake IPA recipe. It has lactose (hence the milkshake name), vanilla, mango puree, and all mosaic hops! Equipment links in description Beer & Brewing link: https://beerandbrewing.com/got-milk-e... Brewfather recipe link: https://share.brewfather.app/Epxzpv9a... Equipment I'll be using in this one: Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg Anvil propane burner: https://bit.ly/3j6nD7z Blichmann Riptide pump: https://bit.ly/3alWNnO Monster Mill: https://bit.ly/3aohPlJ Grain scale: https://bit.ly/2V0tOAO Hop scale: https://amzn.to/2GgRrzS Exchilerator: https://bit.ly/3dwu81e Hangover: https://bit.ly/2T1VB1y Spike Flex Fermenter: https://bit.ly/3geStdg Statis Glycol Chiller: https://bit.ly/2G5hABx Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw Refactometer: https://amzn.to/39Hd45A Brewfather App: https://bit.ly/38JXW7t Floating Diptube: https://bit.ly/2EC1Qp7 Mosaic Mango Milkshake Juicy or Hazy Imperial or Double India Pale Ale 8.3% / 21.5 °P Recipe by Flora Brewing All Grain BIAB (No sparge) 75% efficiency Batch Volume: 5.5 gal Boil Time: 60 min Mash Water: 7.5 gal Total Water: 7.5 gal Boil Volume: 6.4 gal Pre-Boil Gravity: 1.076 Post-Boil Gravity: 1.086 Vitals Original Gravity: 1.090 Final Gravity: 1.027 IBU (Tinseth): 72 Color: 5.3 SRM Mash Temperature — 155 °F — 45 min Malts (16.75 lb) 12 lb (60.4%) — SAB Pale Malt 2-Row — Grain — 2 SRM 1.5 lb (7.6%) — Cargill Raw Wheat White — Grain — 2.9 SRM 1 lb (5%) — Briess Barley, Flaked — Grain — 1.7 SRM 1 lb (5%) — Briess Oats, Flaked — Grain — 1.4 SRM 1 lb (5%) — Wheat Flaked — Grain — 1.6 SRM 0.25 lb (1.3%) — Briess Caramel Malt — Grain — 10 SRM Other (3.125 lb) 2.625 lb (13.2%) — Fruits Rouges & Co Mango Purée — Other — 0 SRM — Secondary 0.5 lb (2.5%) — Milk Sugar (Lactose) — Sugar — 0 SRM — Boil Hops (8 oz) 2 oz (43 IBU) — Mosaic Lupomax 17.5% — Boil — 10 min 1 oz (15 IBU) — Mosaic Lupomax 17.5% — Boil — 5 min 2 oz (14 IBU) — Mosaic Lupomax 17.5% — Aroma — 10 min hopstand @ 190 °F 3 oz — Mosaic lupomax 17.5% — Dry Hop — day 5 Hopstand at 190 °F Miscs 4.6 g — Calcium Chloride (CaCl2) — Mash 2.3 g — Epsom Salt (MgSO4) — Mash 2.4 g — Gypsum (CaSO4) — Mash 0.5 oz — Vanilla Extract — Secondary Yeast 1 pkg — White Labs WLP067 Coastal Haze Ale Yeast Blend 75% Fermentation Primary — 68 °F — 14 days Carbonation: 2.4 CO2-vol Water Profile Ca2+ 100 Mg2+ 18 Na+ 40 Cl- 108 SO42- 94 HCO3- 151 Mosaic Mango Milkshake (Metric Version) Juicy or Hazy Imperial or Double India Pale Ale 8.3% / 21.5 °P Recipe by Flora Brewing All Grain BIAB (No sparge) 75% efficiency Batch Volume: 20.82 L Boil Time: 60 min Mash Water: 28.3 L Total Water: 28.3 L Boil Volume: 24.21 L Pre-Boil Gravity: 1.076 Post-Boil Gravity: 1.086 Vitals Original Gravity: 1.090 Final Gravity: 1.027 IBU (Tinseth): 72 Color: 5.3 SRM Mash Temperature — 68.3 °C — 45 min Malts (7.598 kg) 5.443 kg (60.4%) — SAB Pale Malt 2-Row — Grain — 2 SRM 680 g (7.6%) — Cargill Raw Wheat White — Grain — 2.9 SRM 454 g (5%) — Briess Barley, Flaked — Grain — 1.7 SRM 454 g (5%) — Briess Oats, Flaked — Grain — 1.4 SRM 454 g (5%) — Wheat Flaked — Grain — 1.6 SRM 113 g (1.3%) — Briess Caramel Malt — Grain — 10 SRM Other (1.417 kg) 1.191 kg (13.2%) — Fruits Rouges & Co Mango Purée — Other — 0 SRM — Secondary 227 g (2.5%) — Milk Sugar (Lactose) — Sugar — 0 SRM — Boil Hops (226.8 g) 56.7 g (43 IBU) — Mosaic Lupomax 17.5% — Boil — 10 min 28.3 g (15 IBU) — Mosaic Lupomax 17.5% — Boil — 5 min 56.7 g (14 IBU) — Mosaic Lupomax 17.5% — Aroma — 10 min hopstand @ 87.8 °C 85 g — Mosaic lupomax 17.5% — Dry Hop — day 5 Hopstand at 87.8 °C Miscs 4.6 g — Calcium Chloride (CaCl2) — Mash 2.3 g — Epsom Salt (MgSO4) — Mash 2.4 g — Gypsum (CaSO4) — Mash 15ml — Vanilla Extract — Secondary Yeast 1 pkg — White Labs WLP067 Coastal Haze Ale Yeast Blend 75% Fermentation Primary — 20 °C — 14 days Carbonation: 2.4 CO2-vol Water Profile Ca2+ 100 Mg2+ 18 Na+ 40 Cl- 108 SO42- 94 HCO3- 151 *some of the links are for affiliates which help support the channel without costing you any additional $$