You are less than 5 minutes and 2 steps away from making the most amazing low carb milkshake ever! Toss all ingredients (except ice) into a blender. Blend until smooth. Add ice cubes and pulse. TIP: Don’t over blend the ice because it will make the shake watered down. I like to add a bit of whipped cream and berries on top, but this is optional.
If you want to try this technique, core and peel 5 Granny Smith apples (per 5 gallons of beer), or similar tart variety, and puree in a food processor. Add the puree with 10 minutes left in the boil. The original milkshake IPA recipes also called for some all purpose flour in the boil to help with haze.
The grain bill for milkshake IPAs can be almost identical to NEIPA. A slightly higher percentage of oats can add extra mouthfeel and creaminess, if desired. Be careful though, exceeding 30% of the total grain bill will give you issues with sparging. Use rice hulls to help with grain bed filtration.
What makes the milkshake style unique is the addition of lactose and vanilla. Since NEIPA is already brewed with lots of oats and low flocculating yeast, they come across rich and fruity as is.