Mango Tango - Beer Recipe - Brewer's Friend

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Mango Tango

168 calories 16.9 g 16 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 6.05 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Randall J Groh
Hop Utilization: 99%
Calories: 168 calories (Per 16oz)
Carbs: 16.9 g (Per 16oz)
Created: Saturday October 17th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Simpsons - Maris Otter pale7 lb Maris Otter pale 38 2.4 63.6%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 18.2%
1 lb Avangard - Light Munich1 lb Light Munich 37 8 9.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 14.54 16.7%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil 5 min 7.08 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool 0 min 4.77 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.25 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
1 each Pureed Orange Habanero Peppers Spice Primary 4 days
3 each Pureed Overripe Mangos Flavor Primary 4 days
500 ml Organic Mango Juice Flavor Kegging 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 329 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10       Temp: 36 °F       CO2 Level: 2.38 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
3.81 gal Strike 165 °F 150 °F 60 min
Mash Out Temperature 150 °F 168 °F 15 min
5.71 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 5.34 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.15 28.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.05 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.01 g | 24.1 qt) 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

Separate mango pulp from skin and seeds. (Approximately 16 oz.) Puree with 1 whole habanero pepper. Add puree to fermenter after fermentation is almost complete along with dry hop additions. After three days, transfer to serving keg through a sediment filter.

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  • Last Updated: 2025-01-12 15:01 UTC