Mango Tango IPA - Beer Recipe - Brewer's Friend

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Mango Tango IPA

235 calories 23.7 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Wednesday October 28th 2020
1.071
1.017
7.1%
12.3
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pilsner20 lb Pilsner 37 1.8 72.1%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 9%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 9%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 7.2%
12 oz Simpsons - Crystal Light 12 oz Crystal Light 33.1 38.03 2.7%
27.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 First Wort 0 min 12.33 1.8%
2 oz Motueka2 oz Motueka Hops Pellet 7 Boil 0 min 7%
6 oz Mosaic6 oz Mosaic Hops Pellet 12.5 Boil 0 min 21.1%
8 oz Citra8 oz Citra Hops Pellet 11 Dry Hop 0 days 28.1%
8 oz Amarillo8 oz Amarillo Hops Pellet 8.6 Dry Hop 0 days 28.1%
4 oz Galaxy4 oz Galaxy Hops Pellet 14.25 Dry Hop 0 days 14%
28.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 15 min.
5 tsp Yeast Nutrient Fining Boil 15 min.
0.70 lb Mango Water Agt Secondary 0 min.
 
Yeast
- Vermont
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal 166 °F 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 15.29 g | 61.2 qt) 15.97 63.9  
Mash volume with grains (equipment estimates 15.29 g | 61.2 qt) 18.19 72.8  
Grain absorption losses (steeping) -3.47 -13.9  
Pre boil volume (equipment estimates 11.82 g | 47.3 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil volume 10 40  
Going into fermentor 10 40  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 15.97 63.9
Equipment Profile Used: System Default
 
Notes

Mash in with 8.5 gallons (16 l) of water (166°F/74°C) and mash at 152°F (67°C). Sparge with 10 gallons (19 l) of 168°F (76°C) water. Boil for 90 minutes. Do at least a 30-minute hop stand with the flame-out hops before chilling. You will pick up most of your IBUs during this step, but don’t be tempted to put them in during the boil or to shorten the stand.

Pitch the proper amount of yeast, and ferment for roughly a week at 67°F (19°C). Allow the temperature to rise to 70°F (21°C) after vigorous fermentation is done (usually on day 3 or 4).

Dry hop first addition after 1.020. Dry hop second addition at 3 days.

Add puree at first dry hop addition for 7 days.

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  • Last Updated: 2020-10-28 18:30 UTC