Thanks for the help and reply's.
I was trying to make a Double Smoothie IPA. And the lactose was suppose to put after the fermentation to get that smoothie texture..
I'm using Grainfather and I was aiming to get 23 l batch ended with a 24 L.
I was planing to have the fruit in for 7days and then add 200gr of mosaic to dry hop for 3 days.. You think I should give it more fermentation time than that?
This is the recipe:
Pilsner malt, 2.65kg/5lbs 13.5oz (60%)
Wheat, 880g/1lb 15oz (20%)
Flaked oats, 440g/15.5oz (10%)
67C/152F for 75 mins
(60 minute boil)
Mosaic, 27g/1oz, 10 mins
Mosaic, 67g/2.4oz, whirlpool
Mosaic, 200g/7oz, dry hop for 3 days
Fermentis S-04 English Ale
Dextrose, 440g/15.5oz (10%), in the boil
Lactose, after the boil, to raise the OG by 3P (about 12-13 specific gravity points); around 700g/ 1lb 8oz
Fresh raspberries, 1.3kg/2lbs 13.9oz, and 2.5 vanilla pods sliced down the middle, after primary fermentation, before dry hopping
I guess that I just have to wait and see if its any good
I'll check out beersmith
Thanks for the help