Pineapple Milkshake Ale Recipe
Pineapple Milkshake. Lactose Optional
This is a great blonde beer that you can make into a pineapple slammer.
I adjusted the pdf recipe into a 5G / 19L version of this brew day.
- 67% 2-row – USA
- 20% Pale Malt – Weyermann
- 13% Flaked Corn
- 14g – Magnum at 60 minutes
- 8oz / 227g – Lactose 10 minutes left
- 15g – Mosaic at Flame Out
- 15g – Citra at Flame Out
2oz / 56.7g – Denali Hops
Mash at 150°f / 65°c for 60 minutes. Separate the wort from the grains. Boil for 60 minutes.
Optional. Add Lactose with 10 minutes left in your boil.
Cool to 170°f / 77°c and add flame out hops.
Chill to 65°f / 18° or your desired fermenting temperature.
Let it ferment for a couple of weeks.
Add Pineapple Juice and Chunks with the Dry Hops – 5 days or so before you want to package your beer. I use a hop sock to keep things separated.
Package your beer and enjoy.
Barbarian by Imperial LabsTags: all grain recipe, blonde ale, homebrew recipe, milkshake ale