Cheesecake IPA feedback

Beer Recipes
1

Inspired by another thread about beer-food pairings…

Classic NY Cheesecake IPA
Experimental Beer - short-n-shoddy Femto batch

6.8% / 18.3 °P
Recipe by
Drewch

All Grain
BIAB (0.75L - No sparge)

Batch Volume: 0.75 L

Vitals
Original Gravity: 1.076
Final Gravity: 1.024
IBU (Tinseth): 62
BU/GU: 0.81
Color: 8.7 SRM

Mash
Strike Temp — 71.6 °C
Temperature — 68 °C — 30 min

Malts (304 g)
208 g (65%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3 °L
32 g (10%) — Biscuit Malt — Grain — 17.5 °L
32 g (10%) — Vienna Malt — Grain — 3.1 °L
16 g (5%) — Oats, Flaked — Grain — 1.3 °L
16 g (5%) — Wheat Flaked — Grain — 1.7 °L
Other (16 g)
16 g (5%) — Milk Sugar (Lactose) — Sugar — 0 °L

Hops (12 g)
1 g (21 IBU) — African Queen 15% — Boil — 15 min
1 g (17 IBU) — Ariana 12% — Boil — 15 min
1 g (13 IBU) — Barbe Rouge 9.1% — Boil — 15 min

1 g (4 IBU) — African Queen 15% — Aroma — 15 min hopstand
1 g (4 IBU) — Ariana 12% — Aroma — 15 min hopstand
1 g (3 IBU) — Barbe Rouge 9.1% — Aroma — 15 min hopstand

2 g — African Queen 15% — Dry Hop — 3 days
2 g — Ariana 12% — Dry Hop — 3 days
2 g — Barbe Rouge 9.1% — Dry Hop — 3 days

Miscs
1 g — Yeast Nutrients — Boil — 10 min
2 g — Cinnamon Stick — Flameout
2 g — Vanilla Bean — Flameout
250 g — Strawberry or puree — Primary

Yeast
1 g — Lallemand (LalBrew) Verdant IPA 77%
Fermentation
Primary — 20 °C — 14 days

Carbonation: 2.4 CO2-vol

Thoughts?

2

[quote]Thoughts?
[/quote]

Pass

3

I am confused.  If I read that right, it is only about 3/4 of a quart?  Why go thru that much work for that little beer?  Heck, 2 or 3 gallons to me is my minimum, but to each his own.  Good luck.

4

Other than the lactose, it sounds pretty good to me.  I love those hops you chose, and I think the combo would work great together.  (Maybe with a bit of Mosaic too??)

I did a ‘milkshake’ IPA with lactose (just 5 oz in a 3 gallon batch), and while it was a very nice beer, it would’ve been so much better without the lactose.  (I also used Verdant on that one.)  I’m glad I tried it, because now I know.  In the future, I may put an ounce of lactose in an in imperial milk stout, but honestly I don’t think lactose belongs in beer for the most part.

I mean, cheesecake is amazing.    And eating cheesecake with beer is awesome too.  That said…  I’m thinking naw.  But do what you gotta do, what’s best for me isn’t right for you.  I admire experimentation.  Let us know one way or the other.

5

Your minimum batch is apparently about the same as my max batch size — about 10L.

It’s an especially small batch because it’s (1) an experiment and (2) intentionally tongue-in-cheek. I don’t actually expect to want to drink whole lot of this, but it’s an interesting challenge to think about how to infuse cheesecake-like flavors into a beer.

6

Got it.  Cool.  I am looking forward to reading how it turns out.

7

Seems like a lot of effort for two beers. Let us know how it turns out.

8

Tartness is a key flavor component for cheesecake. Without it you just have cake. A true cheesecake beer would have a lacto fermentation component, or at the least a significant amount of lactic acid as a flavor adjustment. Not that I’d want to drink that in an IPA, but judging by your batch size I’m guessing you don’t expect to drink a lot of this, either  ;D

9

Good point. For simplicity sake, I’ll prob just spike it with some winemaker’s acid blend.

[quote]Not that I’d want to drink that in an IPA, but judging by your batch size I’m guessing you don’t expect to drink a lot of this, either  ;D

[/quote]

Correct. It’s mostly an exercise in whimsical flavor / recipe design.

10

I’m not sure how to diagram a sentence in this forum, but “whimsical” in this case is modifying “design”.  That is, “flavor design” or “recipe design” that is “whimsical”.

11

.75 liters??? Are you brewing it in a mason jar? :wink:

12

Just curious how it turned out?