This is a Recipe created by bythemashtungmail-com
Ever wandered what happens when you take the massive fruit punch of a New England IPA and push it further? If you’re adding additional fruit and other ingredients to boost that body into a creamy and sticky mess, you might be venturing towards an Icecream Pale Ale. Big in hops, fruit and body, this beer style may not be traditional, but it sure is delicious!
Cal brews an Icecream Pale Ale in episode 29 of By The Mash Tun, you can find it at http://www.kaiju.fm/by-the-mash-tun/29-icecream-pale-ale/
Weyermann® Bohemian Pilsner Malt (4000 grams)
Crisp Extra Pale Maris Otter (4000 grams)
Flaked Wheat (300 grams)
Magnum Pellets (65 grams)
Lemon Drop Pellets (60 grams)
Sorachi Ace Pellets (60 grams)
Vanilla Pods x 3 (1 packs)
Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 42L
Original Gravity: 1.044
Final Gravity: 1.010
ABV %: 4.5
Temperature °C: 65
Length (mins): 90
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
Add 65G magnum at start of boil.
Add 20G of lemon drop and 30G Sorachi Ace at when wort is at 90°C for 20 mins steep
Secondary additions and timing:
After fementation is compleat add 2 split vanilla beans for 10 days and 30G sorachi Ace and 40G Leamondrop for 5 days.
When ready to package Add pineapple cupcake flavour to taste, go easy as cupcake flavouring is intense (Not included)
Yeast: WHC Bjorn Kvike
Fermentation temperature/steps: 33°C
For this recipe i have used Pineapple cupcake flavour as it has the pinapple cube sweet flovour i wanted to add to the icecream flavour. i have found that as little as 4 drops in 22L is more than enough.