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Recipe: Harland Ube Milkshake IPA
The annual release of this beer in San Diego has become such an event that Harland Brewing now organizes an Ube Day party to mark the occasion in the fall.
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Harland head brewer Jacob Hillier shares this recipe that features coconut sugar, raw coconut, a Sabro dry-hop addition, and an ube concentrate that lets you dial in the purple hue and flavor. For more on brewing with this unusual tuber, see Special Ingredient: Ube.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.079 (19°P)
FG: 1.025 (6.3°P)
IBUs: 1
ABV: 7%
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Harland head brewer Jacob Hillier shares this recipe that features coconut sugar, raw coconut, a Sabro dry-hop addition, and an ube concentrate that lets you dial in the purple hue and flavor. For more on brewing with this unusual tuber, see Special Ingredient: Ube.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.079 (19°P)
FG: 1.025 (6.3°P)
IBUs: 1
ABV: 7%
[PAYWALL]
MALT/GRAIN BILL
11.2 lb (5.1 kg) pale two-row
1.5 lb (680 g) malted oats
11 oz (312 g) unmalted wheat
10 oz (283 g) rolled oats
HOPS & ADDITIONS SCHEDULE
0.1 oz (3 g) any low-alpha hop at first wort [1 IBU]
1 tsp (5 ml) yeast nutrient at 15 minutes
3 oz (85 g) coconut sugar at 5 minutes
11 oz (312 g) lactose at flameout
2.8 oz (79 g) Sabro at dry hop
21 oz (595 g) raw flaked coconut at secondary
~0.4 fl oz (12 ml) ube concentrate at secondary
YEAST
Imperial A38 Juice
DIRECTIONS
Mill the grains and mash at 155°F (68°C) for 40 minutes, aiming for a mash thickness of about 1.15 quarts/pound. Recirculate until the runnings are free of particles, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops, nutrient, and sugars according to the schedule. After the boil, chill the wort to about 65°F (18°C), aerate, and pitch yeast. Ferment at 67°F (19°C) until complete and gravity has stabilized. Drop the temperature to 60°F (16°C) and add the dry hops. After a few days, remove or drop the hops and add the coconut in a muslin bag. Taste daily until the flavor is where you like it, then remove the coconut and add the ube concentrate—start with a bit less, add a few drops more until the color and flavor are where you like it. Crash to 32°F (0°C), package, and carbonate to about 2.6 volumes of CO2.
BREWER’S NOTES
Mash: We add calcium chloride to soften the profile, and we aim for a mash pH of 5.35–5.5. We also add some beta-glucanase to make lautering easier.
Ube: After experimenting with ube in various forms, we’ve found that a concentrate works best for the recognizable ube flavor and for adjusting the purple color. We use the Butterfly brand, and it’s available on Amazon. A little goes a long way—start with “less is more,” and dial it in from there.
