Mango Milkshake DIPA 23

Method: All Grain
Style: Double IPA
Boil Time: 45 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Barta ML
Calories: 282 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)

Created: Friday May 5th 2023

House Double IPA

OG: 1.086 FG: 1.020 ABV: 8.8% IBU: 50

Original Gravity:

1.085

Final Gravity:

1.018

ABV (alternate):

9.5%

IBU (tinseth):

45.9

SRM (morey):

7.8

Mash pH

5.6

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale Ale12 lb Pale Ale	37	3.5	57.8%
4 lb	Proximity - Malted Oats4 lb Malted Oats	29.9	2.5	19.3%
4 lb	American - White Wheat4 lb White Wheat	40	2.8	19.3%
8 oz	Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition)	41	1	2.4%
4 oz	Gambrinus - Honey Malt4 oz Honey Malt	37	25	1.2%
20.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Yakima Valley Hops - El Dorado3 oz El Dorado Hops	Pellet	19.5	Whirlpool at 180 °F	20 min	24.54	18.8%
3 oz	Yakima Valley Hops - LUPOMAX Azacca3 oz LUPOMAX Azacca Hops	Pellet	17	Whirlpool at 180 °F	20 min	21.39	18.8%
2 oz	Yakima Valley Hops - Riwaka2 oz Riwaka Hops	Pellet	5.5	Dry Hop at 58 °F	2 days		12.5%
5 oz	Yakima Valley Hops - LUPOMAX Azacca5 oz LUPOMAX Azacca Hops	Pellet	17	Dry Hop at 58 °F	2 days		31.3%
3 oz	Yakima Valley Hops - El Dorado3 oz El Dorado Hops	Pellet	19.5	Dry Hop at 58 °F	2 days		18.8%
16 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 oz	Yakima Valley Hops - El Dorado (Pellet)	24.54	37.6%
8 oz	Yakima Valley Hops - LUPOMAX Azacca (Pellet)	21.39	50.1%
2 oz	Yakima Valley Hops - Riwaka (Pellet)		12.5%
16 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.59 gal	mash (156 F)	Strike	168 °F	156 °F	60 min
2.5 gal	sparge	Infusion	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 lb	Mango Puree		Flavor	Primary	3 days
2 each	Vanilla Beans		Flavor	Kegging	7 days

Yeast

Lallemand - Verdant IPA

Amount:	2 Each	Cost:
Attenuation (custom):	85%	Flocculation:	High
Optimum Temp:	64 - 73 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 726 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Lager

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
130	0	39	221	82	16
8.3 gal total, 2 gal for sparge 6.1 gallons of mash water: ------------------------------------- 3.5 g of gypsum 6.3 g of CaCl2 1.9 g of Kosher Salt 2 gallons of sparge water: ------------------------------------- 1.1 g of gypsum 2.0 g of CaCl2 0.6 g of Kosher Salt 0.5 ml Lactic Acid Add 3 mL lactic acid after mash to drop pH to 5.1
Mash Chemistry and Brewing Water Calculator

Notes

First runnings should yield ~4.5 gallon, need enough sparge water to collect up to the 7 gallon boil volume.

60 min boil to try and get 1.75 gallon boil off. Target volume into fermentor is 5.25 gallon.

Use 10 ml of HopShot at 60 min boil.

Whirlpool hops are evenly split between flame-out and 180F addition, 20 min each time point.

Target 5.25 gallons in the fermentor (~1.088 OG) and once ~96 oz mango puree is added (~0.5 gallon displacement), OG should be ~1.085.

Mango Puree (add leftover vodka for sanitation) will be added 1-2 days after pitching yeast, don't wait too far past high krausen.

Dry hops will be split between three additions, 1.5 oz at time of yeast pitch, 3 oz (bagged), 2 days post mango and 3 oz in the keg.

2 Vanilla beans will be split and soaked in vodka, strain off solids and add at kegging.

View Count: 161
Brew Count: 0
Last Updated: 2023-06-21 14:59 UTC

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