Dbl batch - NEIPA Juicy-G Mango July 24th - Beer Recipe - Brewer's Friend

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Dbl batch - NEIPA Juicy-G Mango July 24th

598 calories 61.7 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 49 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Dr.G
No Chill: 20 minute extended hop boil time
Calories: 598 calories (Per 1L)
Carbs: 61.7 g (Per 1L)
Created: Tuesday June 30th 2020
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg United Kingdom - Maris Otter Pale5.6 kg Maris Otter Pale 38 3.75 42.3%
5.60 kg Canadian - Pale 2-Row5.6 kg Pale 2-Row 36 1.75 42.3%
1.20 kg Canadian - Pale Wheat1.2 kg Pale Wheat 36 2 9.1%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 4.5%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 1.9%
13.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Boil 30 min 19.42 5.6%
28 g El Dorado28 g El Dorado Hops Pellet 15.7 Whirlpool at 75 °C 10 min 4.78 5.6%
56 g Mandarina Bavaria56 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 75 °C 10 min 5.17 11.1%
56 g Galaxy56 g Galaxy Hops Pellet 14.25 Whirlpool at 75 °C 10 min 8.67 11.1%
56 g Zythos56 g Zythos Hops Pellet 11 Dry Hop 3 days 11.1%
56 g Mandarina Bavaria56 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 11.1%
56 g Galaxy56 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 11.1%
56 g Zythos56 g Zythos Hops Pellet 11 Dry Hop 3 days 11.1%
56 g Mandarina Bavaria56 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 11.1%
56 g Galaxy56 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 11.1%
504 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
1,500 g mango Flavor Secondary 3 days
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Gilles' new NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 15 20 180 90 84
For 60L add:
-5g Gypsum CaSO4
-6g Epsom salt MgSO4
-2g NaCl
-12 CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L strike at 77C Infusion 77 °C 68 °C 60 min
30 L strike at 77C Fly Sparge 77 °C 68 °C 15 min
Starting Mash Thickness: 2.3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.54 L. Suggest reducing initial water volume to 45.4 L and adding 7.14 L sparge/top-off.  
Strike water volume at mash thickness of 2.3 L/kg 30.5
Mash volume with grains 39.2
Grain absorption losses -13.3
Remaining sparge water volume (equipment estimates 36.2 L) 37.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.5 L) 54
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 46.7 L) 49
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48.3 L) 46
Total: 68.2  
Equipment Profile Used: System Default
 
Notes

For 60L water add:
-5g Gypsum CaSO4
-6g Epsom salt MgSO4
-2g NaCl
-12 CaCl



Split batch:

  • 1st with Danstar Lalbrew New England IPA
  • 2nd with Escarpment Vermont Ale


    First dry hop at day 4...or @ 70% attenuation


    Second dry hop at end of secondary fermentation

    Juice additions at Day 14:
  • 1.2kg of mango
  • 1L pineapple juice pure organic
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  • Public: Yup, Shared
  • Last Updated: 2020-07-24 12:52 UTC