It’s not all work at LOKAL Tbilisi!
Sometimes we like to just do fun stuff, too! Take for example our exclusive home brew demonstration by Megobrebi Brewery that we hosted in April during the COVID lockdown. If you missed the live event…don’t worry! We recorded the entire home brew demo for you. Check out the recipe below, gather your supplies, and use the video to guide you through the process.
Megobrebi Home Brew Demo
Megobrebi brewery invited LOKAL to an exclusive virtual home brewing event in April during the COVID lockdown.
We had a great time learning all about brewing our own beer with Yar and Peter at Megobrebi.
As promised, here is the recipe for the Milkshake IPA that was created during the virtual home brew event. Included are links to all of the equipment and supplies that you’ll need to brew your own!
We’re looking forward to being able to congregate again soon so we can gather together and taste this exclusive beer! If you would like to be a part of our tasting, get your ticket! Note that the date is tentative – dependent on government restrictions on gatherings.
Milkshake IPA Recipe (Home Brew)
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9.4 lb (4.3 kg) Golden Promise pale ale or Pale Malt 1.4 lb (635 g) malted oats
1.25 lb (567 g) flaked oats
5.5 oz (156 g) acidulated malt
HOPS & ADDITIONS SCHEDULE
11 oz (312 g) Lactose at 10 minutes
0.5 oz (14 g) Citra to whirlpool for 10 minutes
0.5 oz (14 g) Mosaic to whirlpool for 10 minutes
3.75 oz (106 g) Citra dry hop for 5 days
3.75 oz (106 g) Mosaic dry hop for 5 days
0.25 oz (7 g) Vanilla bean to secondary for 5 days
Raspberry 2 kg addition for 5 days
Dry yeast fermentis S-04
Mash grains at 154°F (68°C) for 60 minutes. Vorlauf until runnings are clear, then run off into the kettle. Sparge the grains to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes. Chill wort down to 66°F (19°C), aerate wort, and pitch yeast. Hold at 66°F (19°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 68°F (20°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla, dry hops, and raspberry, allow to sit at 70°F (21°C) for 5 days. Chill, send to keg and carbonate or to bottles with priming.
- Malt Mill
- Brewing Bag
- pH Meter
- Carboy Glass (5gal)
- Grain + hops scales
- Thermometers (kettle, fermentor, + remote)