Mango Lassi Cream Ale - Beer Recipe - Brewer's Friend

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Mango Lassi Cream Ale

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.7 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 67% (ending kettle)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Monday August 24th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 33.3%
5 lb American - Pilsner5 lb Pilsner 37 1.8 33.3%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 6.7%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.3%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.3%
3 lb Mango3 lb Mango - (late fermenter addition) 4.95 0 20%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.51 50%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 2.2 Boil 60 min 3.93 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Aroma 20 min 3.79 25%
2 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.2 gal Strike 162 °F 155 °F 60 min
Starting Mash Thickness: 2.6 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.6 qt/lb 7.15 28.6  
Mash volume with grains 8.03 32.1  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 0.98 3.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5 g | 20 qt) 5.7 22.8  
Estimated amount in fermentor 5.7 22.8  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Ferment 2 weeks in primary, then rack onto mango chunks in secondary.

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  • Last Updated: 2020-09-20 23:14 UTC