[Drewch]

Inspired by another thread about beer-food pairings...

Classic NY Cheesecake IPA
Experimental Beer - short-n-shoddy Femto batch

6.8% / 18.3 °P
Recipe by
Drewch

All Grain
BIAB (0.75L - No sparge)

Batch Volume: 0.75 L

Vitals
Original Gravity: 1.076
Final Gravity: 1.024
IBU (Tinseth): 62
BU/GU: 0.81
Color: 8.7 SRM


Mash
Strike Temp — 71.6 °C
Temperature — 68 °C — 30 min

Malts (304 g)
208 g (65%) — Crisp Finest Maris Otter® Ale Malt — Grain — 3 °L
32 g (10%) — Biscuit Malt — Grain — 17.5 °L
32 g (10%) — Vienna Malt — Grain — 3.1 °L
16 g (5%) — Oats, Flaked — Grain — 1.3 °L
16 g (5%) — Wheat Flaked — Grain — 1.7 °L
Other (16 g)
16 g (5%) — Milk Sugar (Lactose) — Sugar — 0 °L

Hops (12 g)
1 g (21 IBU) — African Queen 15% — Boil — 15 min
1 g (17 IBU) — Ariana 12% — Boil — 15 min
1 g (13 IBU) — Barbe Rouge 9.1% — Boil — 15 min

1 g (4 IBU) — African Queen 15% — Aroma — 15 min hopstand
1 g (4 IBU) — Ariana 12% — Aroma — 15 min hopstand
1 g (3 IBU) — Barbe Rouge 9.1% — Aroma — 15 min hopstand

2 g — African Queen 15% — Dry Hop — 3 days
2 g — Ariana 12% — Dry Hop — 3 days
2 g — Barbe Rouge 9.1% — Dry Hop — 3 days

Miscs
1 g — Yeast Nutrients — Boil — 10 min
2 g — Cinnamon Stick — Flameout
2 g — Vanilla Bean — Flameout
250 g — Strawberry or puree — Primary

Yeast
1 g — Lallemand (LalBrew) Verdant IPA 77%
Fermentation
Primary — 20 °C — 14 days

Carbonation: 2.4 CO2-vol

Thoughts?

[reverseapachemaster]

Thoughts?

Pass 

[redrocker652002]

I am confused.  If I read that right, it is only about 3/4 of a quart?  Why go thru that much work for that little beer?  Heck, 2 or 3 gallons to me is my minimum, but to each his own.  Good luck. 

[ScallyWag]

Other than the lactose, it sounds pretty good to me.  I love those hops you chose, and I think the combo would work great together.  (Maybe with a bit of Mosaic too??)

I did a 'milkshake' IPA with lactose (just 5 oz in a 3 gallon batch), and while it was a very nice beer, it would've been so much better without the lactose.  (I also used Verdant on that one.)  I'm glad I tried it, because now I know.  In the future, I may put an ounce of lactose in an in imperial milk stout, but honestly I don't think lactose belongs in beer for the most part.

I mean, cheesecake is amazing.    And eating cheesecake with beer is awesome too.  That said.....  I'm thinking naw.  But do what you gotta do, what's best for me isn't right for you.  I admire experimentation.  Let us know one way or the other.

[Drewch]

I am confused.  If I read that right, it is only about 3/4 of a quart?  Why go thru that much work for that little beer?  Heck, 2 or 3 gallons to me is my minimum, but to each his own.  Good luck.

Your minimum batch is apparently about the same as my max batch size — about 10L.

It's an especially small batch because it's (1) an experiment and (2) intentionally tongue-in-cheek. I don't actually expect to want to drink whole lot of this, but it's an interesting challenge to think about how to infuse cheesecake-like flavors into a beer.

[redrocker652002]

I am confused.  If I read that right, it is only about 3/4 of a quart?  Why go thru that much work for that little beer?  Heck, 2 or 3 gallons to me is my minimum, but to each his own.  Good luck.

Your minimum batch is apparently about the same as my max batch size — about 10L.

It's an especially small batch because it's (1) an experiment and (2) intentionally tongue-in-cheek. I don't actually expect to want to drink whole lot of this, but it's an interesting challenge to think about how to infuse cheesecake-like flavors into a beer.

Got it.  Cool.  I am looking forward to reading how it turns out. 

[Iliff Ave]

Seems like a lot of effort for two beers. Let us know how it turns out.

[erockrph]

Tartness is a key flavor component for cheesecake. Without it you just have cake. A true cheesecake beer would have a lacto fermentation component, or at the least a significant amount of lactic acid as a flavor adjustment. Not that I'd want to drink that in an IPA, but judging by your batch size I'm guessing you don't expect to drink a lot of this, either 

[Drewch]

Tartness is a key flavor component for cheesecake. Without it you just have cake. A true cheesecake beer would have a lacto fermentation component, or at the least a significant amount of lactic acid as a flavor adjustment.

Good point. For simplicity sake, I'll prob just spike it with some winemaker's acid blend.

Not that I'd want to drink that in an IPA, but judging by your batch size I'm guessing you don't expect to drink a lot of this, either 

Correct. It's mostly an exercise in whimsical flavor / recipe design.

[Drewch]

I'm not sure how to diagram a sentence in this forum, but "whimsical" in this case is modifying "design".  That is, "flavor design" or "recipe design" that is "whimsical".

[majorvices]

.75 liters??? Are you brewing it in a mason jar?

[redrocker652002]

Just curious how it turned out?