Hazy Oat Milkshake Triple IPA - All Grain Recipe Kit

This all-grain recipe kit gives homebrewers the ingredients they need to craft a decadent Hazy Oat Milkshake Triple IPA at home. Think of it as a New England IPA turned up to eleven—bigger, stronger and silkier, with an incredibly smooth mouthfeel and layers of juicy citrus and tropical fruit. Oats and lactose create a rich, creamy body while generous late-hop additions deliver huge aroma without the sharp bitterness often associated with Triple IPAs.

Big beer. Soft landing.

Brew Stats

• Expected OG: 1.103
• Expected FG: 1.027
• Estimated ABV: 10%
• IBU: 66
• Batch Volume: 20L

Why Brewers Love It

• A Proper All-Grain Brew: A satisfying recipe for brewers who enjoy getting stuck into the full mash-to-glass experience.
• Silky Smooth Mouthfeel: Oats, wheat and lactose team up to create a rich, creamy texture that defines the Milkshake IPA style.
• Juicy Hop Character: Citra, Motueka and Simcoe deliver vibrant citrus, tropical fruit & lime notes with an intensely aromatic finish.
• Balanced Triple IPA Strength: Despite its 10% ABV, this recipe is about smoothness & flavour rather than aggressive bitterness.
• Late Hop & Dry Hop Focus: Whirlpool hopping & a generous dry hop maximise aroma while keeping the bitterness rounded & approachable.
• A Rewarding Brew Day: A showpiece recipe for brewers looking to push their all-grain skills with a bold, modern IPA.

Ingredients

• 4.9kg American Ale Malt
• 3.4kg Big O Oat Malt
• 500g Gladiator Malt
• 500g Wheat Malt
• 500g Lactose
• 14g Columbus Hops
• 196g Citra Hops
• 196g Motueka Hops
• 196g Simcoe Hops 
• 2 x Lallemand New England IPA Yeast

Method

1. Add the malts to 17.5L of water at 67°C and mash in thoroughly.
2. Rest the mash for 60 minutes.
3. Raise mash temperature to 75°C & hold for 10 minutes to mash out.
4. Sparge continuously with 3L of water at 75°C.
5. Boil for 60 minutes.
6. Add 14g of Columbus hops with 60 minutes left in the boil.
7. Add 500g Lactose, 28g (each) of Citra, Motueka & Simcoe hops with 10 minutes left in the boil.
8. At the end of the boil, cool the wort to approximately 82°C. Add 56g (each) of Citra, Motueka and Simcoe hops, then whirlpool by stirring or recirculating the wort for 30 minutes.
9. Chill the wort and transfer to a clean, sanitised fermenter.
10. Pitch 2 x Lallemand New England IPA Yeast when the wort reaches 15–22°C.
11. After approximately 5 days, add remaining hops as a dry hop.
12. Once the specific gravity has remained stable, cold crash to approximately 10°C for 4 days if possible.
13. If kegging, transfer to a clean, sanitised keg or secondary vessel and lager at approximately 1°C for 3–5 days with your preferred fining agent if desired. Bottlers can skip this step.
14. Bottle or keg as usual.

Brew Tip: Big, heavily hopped IPAs are quite sensitive to oxygen. Minimise splashing during dry hopping, transfers and packaging to help preserve the bright hop aroma, juicy flavour and hazy appearance.

Smooth enough to surprise you. Bold enough to remember.