Swans of Lir

A Shamrock shake–inspired milkshake double IPA by Hop Butcher for the World.

ALL-GRAIN

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.079 FG: 1.022 IBUS: 28 ABV: 7.5%

MALT/GRAIN BILL

10.6 lb (4.8 kg) Briess Brewers 2-Row 2.3 lb (1 kg) Simpsons Malted Oats 1.5 lb (680 g) flaked oats 12 oz (340 g) Weyermann Acidulated Malt

HOPS AND ADDITIONS SCHEDULE

0.36 oz (10 g) Warrior [15% AA] at

60 minutes 1.6 oz (45 g) Citra [12% AA] at flame-out Dried mint leaves, cold-steeped (see

Brewer’s Notes)

YEAST Wyeast 1318 London III Ale Yeast DIRECTIONS

Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until your runnings are clear of grain but still hazy and then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 90 minutes following the hops schedule.

After the boil, chill the wort to fermentation temperature, about 68°F (20°C).

2–3 Aerate the wort and pitch the yeast.

Ferment at 68°F (20°C) for days before raising the temperature to 72°F (22°C) until FG is reached.

BREWER’S NOTES We recommend testing various mint applications on other beers before applying to any batch of beer. We enjoyed most a 50/50 mix of dried peppermint tea leaves and dried spearmint tea leaves cold steeped overnight, then strained. We added the tea to the fermentor when fermentation was mostly complete. We added 1.5 lb (680 g) total of dried mint leaves to a 30bbl batch.

That said, it was our goal to convey a subtle mint flavor and not overdo it. For more intense flavor, start with a more significant quantity of dried mint leaves (or tea) or test hot-brewing tea and infusing into the beer.