Urban Family Brewing Co.’s Limesicle clone

(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.020
IBU = 14 SRM = 4 ABV = 7.5%

This is a “milkshake IPA” using lactose and lime zest. Head Brewer of Urban Family Brewing (Seattle, Washington) Isaac Koski says the dry hop addition in this beer rotates among citrusy hops including Citra®, Simcoe®, or Motueka. “These are interchangeable in my mind based on availability and how they are smelling.”

INGREDIENTS
11 lbs. (5 kg) 2-row pale malt
2.5 lbs. (1.13 kg) flaked oats
1 lb. (0.45 kg) rice hulls
4 oz. (113 g) acidulated malt
1.75 lbs. (0.79 kg) lactose sugar
4.75 AAU Centennial hops (60 min.) (0.5 oz./14 g at 9.5% alpha acids)
4 oz. (113 g) Citra® hops (dry hop)
1-2 limes, zested
1 vanilla bean, split and chopped
White Labs WLP002 (English Ale),  Wyeast 1968 (London ESB Ale), or your favorite English yeast
3⁄4 cup corn sugar (if priming)

STEP BY STEP

Mash in with a standard mash at 1.25 qts./lb. (2.6 L/kg) at 155 °F (68 °C) until fully converted, about 60 minutes. Sparge with enough water to collect 6.5 gallons (24.6 L) of wort in the kettle. Boil 60 minutes, adding sole hop addition at the beginning of the boil. Add the lactose powder to the boil at any point. Chill, aerate, and then ferment at 67 °F (19 °C) with your favorite English ale strain. On brew day, zest the lime and chop the vanilla bean. Add vodka to bowl to just cover the zest and bean, then cover with saran wrap. Let soak in vodka during active fermentation. Dry hop in secondary with a citrus-forward hop such as Citra® but you can substitute in Simcoe®, Motueka, or a favorite citrusy hop of yours. Add tincture of lime zest and vanilla bean at dry hopping. After achieving the desired dry hop character, cold crash and package.

URBAN FAMILY BREWING CO.’S LIMESICLE CLONE

(5 gallons/19 L, partial mash)
OG = 1.074 FG = 1.020
IBU = 14 SRM = 4 ABV = 7.5%

INGREDIENTS
4.75 lbs. (2.2 kg) extra light dried malt extract
2.5 lbs. (1.13 kg) 2-row pale malt
2.5 lbs. (1.13 kg) flaked oats
4 oz. (113 g) acidulated malt
1.75 lbs. (0.79 kg) lactose sugar
4.75 AAU Centennial hops (60 min.) (0.5 oz./14 g at 9.5% alpha acids)
4 oz. (113 g) Citra® hops (dry hop)
1-2 limes, zested
1 vanilla bean, split and chopped
White Labs WLP002 (English Ale),  Wyeast 1968 (London ESB Ale), or your favorite English yeast
3⁄4 cup corn sugar (if priming)

STEP BY STEP

Place crushed malt in a muslin bag. Mash the grains in 6.6 qts. (6.2 L) water at 155 °F (68 °C) until fully converted, about 60 minutes. Remove grain bag, place in a large colander and wash with 2 qts. (2 L) hot water. Top off the kettle to 5 gallons and raise to a boil. As soon as reaching a boil, remove kettle from heat and stir in the dried malt extract and the lactose, stirring vigorously until fully dissolved. Once dissolved, return kettle to a boil and add hops. Boil for 60 minutes. Chill, top off to 5.5 gallons (21 L), then ferment at 67 °F (19 °C) with your favorite English ale strain. On brew day, zest the lime and chop the vanilla bean. Add vodka to bowl to just cover the zest and bean, then cover with saran wrap. Let soak in vodka during active fermentation. Dry hop in secondary with a citrus-forward hop such as Citra® but you can substitute in Simcoe®, Motueka, or a favorite citrusy hop of yours. Add tincture of lime zest and vanilla bean at dry hopping. After achieving the desired dry hop character, cold crash and package.