Siren Brew 10 Dollar Shake

[rich1985]

Hi All,

Looking to make this recipe by Siren Brew.
http://www.sirencraftbrew.com/how-to-brew-ten-dollar-shake/


I've included my version below. I've got 4kg of bohemian pilsner grain ready to use instead of lager malt and also a belgian ale yeast (1214) instead of vermont. Do you think these are adequate substitutions of will they spoil it? was also going to leave the puree amounts the same.

Look forward to hearing your thoughts!


Ingredients


Amt

Name

Type

#

%/IBU

3.22 kg Bohemian Pilsner (2 Row) Bel (3.9 EBC) Grain 1 63.5 %
0.60 kg Wheat Malt, Bel (3.9 EBC) Grain 2 11.9 %
0.32 kg Oats, Flaked (2.0 EBC) Grain 3 6.3 %
0.20 kg Munich Malt (17.7 EBC) Grain 4 4.0 %
0.12 kg Melanoiden Malt (39.4 EBC) Grain 5 2.4 %
0.60 kg Milk Sugar (Lactose) (0.0 EBC) Sugar 6 11.9 %
20.52 g Amarillo [9.20 %] - Boil 10.0 min Hop 7 7.3 IBUs
15.96 g Cascade [5.50 %] - Boil 10.0 min Hop 8 3.4 IBUs
79.38 g Amarillo [9.20 %] - Boil 0.0 min Hop 9 0.0 IBUs
79.38 g Citra [12.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
51.03 g Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] Yeast 12 -
56.70 g Citra [12.00 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
35.44 g Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
35.44 g Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
21.26 g Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs

 

[AlanManley]

The malt swap should be fine. Not sure on the yeast though. May change the outcome a little.

If go for a Wyeast London 1318 personally.

I've brewed this myself and it was one of the best beers I've ever brewed.

I spent a lot of time talking to Kyoe (SC Head Brewer) and was fortunate enough to get some of their house strain Vermont to use. He also helped me tweak the recipe below.

HOME BREW RECIPE:
Title: Siren Craft $10 Shake
Author: Siren Craft

Brew Method: All Grain
Style Name: Clone Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 26 liters
Boil Gravity: 1.057
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.064
Final Gravity: 1.016
ABV (standard): 6.33%
IBU (tinseth): 12.87
SRM (morey): 4.55

FERMENTABLES:
4.65 kg - United Kingdom - Lager (64.5%)
800 g - United Kingdom - Wheat (11.1%)
270 g - United Kingdom - Munich (3.7%)
130 g - German - Melanoidin (1.8%)
460 g - Flaked Oats (6.4%)
900 g - Lactose (12.5%)

HOPS:
25 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 8.08
20 g - Cascade, Type: Pellet AA: 7, Use: Boil for 10 min, IBU: 4.79
80 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
50 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 0 min
80 g - Citra, Type: Pellet, AA: 11, Use: Boil for 0 min
55 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 3 days
30 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 3 days
30 g - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 3 days
20 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days

OTHER INGREDIENTS:
545 g - Mango Puree, Type: Flavor, Use: Secondary
545 g - Papaya Puree, Type: Flavor, Use: Secondary
135 g - Passion Fruit Puree, Type: Flavor, Use: Secondary

YEAST:
Default - - -
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med
Optimum Temp: 18.89 - 22.22 C
Fermentation Temp: 20 C

Whatever you do good luck!

Sent from my SM-G950F using Tapatalk

 

[Braindead]

I agree with the above post, Id go with a Vermont/Conan yeast.
Have a Treehouse Julius clone fermenting at the moment with WYeast 1318 London and it looks so bloody juicy already. Nicest looking yeast ive used to date.
Id make sure you get your water profile spot on too for mouthfeel.

 

[rich1985]

Thanks for this. We are going to brew another belgian ipa then do this one next!