OnTap Magazine

CLEANING PRODUCTS & ADDITIVES DISPENSING EQUIPMENT www.bevplus.com #297 EAST OF VERMONT PEACH & MANGO MILKSHAKE IPA A Vermont IPA with fruit and milk sugars added - recreating fruity milkshake character in an IPA. Nuts & Bolts Boil volume: 25 litres Estimated OG: 1.077 Estimated FG: 1.018 Target ABV: 7.8% Target IBUs: 15 Mash ingredients 4.8kg pale ale 0.6kg wheat malt 0.6kg flaked oat malt Mash schedule: 64°C for 36 minutes Boil ingredients 400g milk sugars in the kettle 10g Mosaic @ 0 mins 10g Citra @ 0 mins 150g peach concentrate @ flame out 150g mango concentrate @ flame out Ferment ingredients Wyeast 1056 - American Ale Dry hopping 130g Citra 130g Mosaic Brewer tips If you use mango pulp, extend the time that you whirlpool to let it settle out. Trying to clean mango pulp out of your heat exchanger or cooling coil is not a fun ending to a brewday. #380 SEA WEASEL SHANTY A one-off stout for our Fanzine subscription club. The addition of salt gives the profile of an oyster stout, without the addition of shellfish. The hint of salt enhances the sweetness of the specialty malts, but must be carefully balanced with the bitterness. Nuts & Bolts Boil volume: 25 litres Estimated OG: 1.068 Estimated FG: 1.012 Target ABV: 7.5% Target IBUs: 50 Mash ingredients 4.56kg pilsner malt 0.3kg medium crystal malt 0.3kg chocolate wheat 0.3kg Weyermann Carafa Special ® 1 0.72kg Munich malt Mash schedule: 64°C for 60 minutes Boil ingredients 20g Hallertauer Taurus @ 70 mins 6g sea salt Ferment ingredients Wyeast 1056 - American Ale Dry hopping 130g Citra 130g Mosaic Brewer tips Add salt to taste - too much will totally ruin the balance of your beer.