I am fairly new to home brewing. Planning my 5th and 6th brew currently. One an IPA and the other an imperial bourbon aged stout. Both extract brews. Looking for some advice on the timing at the end of the boil and how much lactose to add for a 5 gallon batch to give the IPA that milkshake feel without over sweetening the beer. I also plan on using my own homegrown hops for wet hopping at the end of the boil and also dry hopping in secondary if anybody has any thoughts on that? Thanks everyone.
Welcome to the party!
I haven’t every used lactose for a milkshake IPA, but the usual dosing rate for lactose in a beer is about a pound per 5 gallons. If you want the hops to shine more, I’d use less - like half pound. You can always add more the next time through.
I did just get done with a beer made with wet hops - I used them exclusively in the whirlpool - largely because I didn’t trust holding them in good enough shape for dry hopping. Usually rule of thumb there is 5:1 wet:dry. So think of 5 oz of wet hops as being equivalent to an ounce of dried hops. I did a “cool pool” with mine and added about 10 ounces at 170°Fish for 20-30 minutes of steeping time.
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I did a quick search for “Milkshake IPA” in the AHA recipe library, and the three recipes that came up called for 1lb, 2lb, and 8oz.
I would be more concerned about all the boys it will bring to the yard.
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