Xmas Pavlova Milkshake IPA (25 L / 6.6 gal)

This one’s pure Christmas indulgence. Our Xmas Pavlova Milkshake IPA takes everything we love about a classic Aussie pavlova! It's soft sweetness, tropical fruit, and creamy texture — and pours it into a hazy IPA. Loaded with oats, wheat, lactose, and punchy New Zealand hops, this beer is juicy, smooth, and packed full of the flavours of Christmas!

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Stats

• Style: Hazy IPA / Milkshake IPA
• ABV: 6.3%
• OG: 1.062 (measured 1.068)
• FG: 1.014
• IBU: 19 (Tinseth)
• Colour: 10 EBC (SRM ~5)
• Carbonation: 2.4 vols CO₂
• Batch Size: 25 L (6.6 gal)
• Boil Time: 60 min
• Brewhouse Efficiency: 75%
• System: BrewZilla / RoboBrew 35 L
• Brewfather Link

Ingredients

Malt, Adjuncts & Sugars (7.04 kg / 15.5 lb total)

• 4.121 kg (9.1 lb) Ale Malt (6 EBC) – 58.6%
• 1.0 kg (2.2 lb) Rolled Oats – 14.2%
• 1.0 kg (2.2 lb) Rolled Wheat – 14.2%
• 703 g (1.55 lb) Wheat Malt – 10%
• 211 g (0.47 lb) Gladiator Malt – 3%
• 500 g (1.1 lb) Lactose (Milk Sugar)
• 500 g (1.1 lb) Rice Hulls
• 60ml (2 oz) Vanilla extract from 2 beans (added post-fermentation)

Hops (346 g / 12.2 oz total)

Mash Hop

• 20 g (0.7 oz) Riwaka – 3 IBU

Hop Stand – 20 min @ 78 °C (172 °F)

• 87 g (3.1 oz) Riwaka – 5 IBU
• 44 g (1.55 oz) Nectaron – 6 IBU
• 44 g (1.55 oz) Superdelic – 5 IBU

Dry Hop – Day 7 (48 hours)

• 75 g (2.65 oz) Riwaka
• 38 g (1.34 oz) Nectaron
• 38 g (1.34 oz) Superdelic

Yeast

• 2 packs Lallemand LalBrew Pomona

Water Profile (NEIPA-focused)

• Ca 127 ppm
• Mg 17 ppm
• Na 15 ppm
• Cl 200 ppm
• SO₄ 99 ppm
• HCO₃ 57 ppm
• SO₄/Cl ratio: 0.5
• Mash pH: 5.27
• Sparge pH: 5.4

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Mash Schedule

• 68 °C (154 °F) – 90 min (main mash, medium fermentability)
• 77 °C (171 °F) – 10 min mash out

Mash water: 25 L (6.6 gal)
Sparge water: 10 L (2.6 gal)

Fermentation Schedule

• Primary fermentation at 25 °C (77 °F) for 7 days
• Dry hop on day 5-7 for 48 hours
• Package immediately after dry hop for maximum hop freshness
• Carbonate to 2.4 vols CO₂
• Brewfather_Batch55_20251219

Step-by-Step Brewing Method

1. Mash In
Mash all grains, oats, wheat, lactose, and rice hulls in 25 L (6.6 gal) of water at 68 °C (154 °F). Hold for 90 minutes to build body and creaminess.

2. Mash Hop
Add 20 g (0.7 oz) of Riwaka directly to the mash for soft hop flavour integration.

3. Mash Out & Sparge
Raise to 77 °C (171 °F) for 10 minutes. Sparge with 10 L (2.6 gal) at 77 °C to collect approximately 30 L (7.9 gal) pre-boil wort.

4. Boil – 60 Minutes
Boil for 60 minutes. No kettle hop additions beyond mash hop. Maintain a gentle but consistent boil.

5. Hop Stand
After flameout, cool wort to 78 °C (172 °F). Add Riwaka, Nectaron, and Superdelic. Hold for 20 minutes before chilling fully.

6. Chill & Transfer
Chill wort to 25 °C (77 °F). Transfer to fermenter and pitch LalBrew Pomona yeast.

7. Fermentation
Ferment at 25 °C (77 °F) for 7 days. On day 7, add dry hops and allow to steep for 48 hours.

8. Vanilla Addition & Packaging
Remove dry hops. Add vanilla extract from two beans. Package immediately to preserve hop aroma. Carbonate to 2.4 vols CO₂.

Brew Notes

• Brewed: 5 Dec 2025
• Bottled: 12 Dec 2025
• Pre-boil gravity: 1.056
• OG: 1.068
• FG: 1.014
• Result: creamy, tropical, dessert-like IPA with soft bitterness and smooth vanilla finish

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