Mango pale ale - Beer Recipe - Brewer's Friend

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Mango pale ale

209 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 461.46 liters
Post Boil Size: 452.48 liters
Pre Boil Gravity: 15.4 °P (recipe based estimate)
Post Boil Gravity: 15.6 °P (recipe based estimate)
Efficiency: 95% (brew house)
Source: Arjun malji
Calories: 209 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday December 20th 2020
15.6 °P
2.6 °P
7.0%
39.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb Belgian - Pilsner4.6 lb Pilsner 37 1.6 48.4%
3.80 lb Belgian - Wheat3.8 lb Wheat 38 1.8 40%
1.10 lb German - Vienna1.1 lb Vienna 37 4 11.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Centennial0.55 oz Centennial Hops Pellet 10 Boil 90 min 18.89 29.7%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 30 min 12.34 27%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 10 min 5.82 27%
0.30 oz Centennial0.3 oz Centennial Hops Pellet 10 Boil 5 min 1.92 16.2%
1.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.70 gal Mango pulp Flavor Secondary 5 days
2.85 g Cloves Spice Boil 40 min.
1.06 oz Black pepper Spice Boil 10 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
0.02 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.2 L alpha amylase Infusion -- 65 °C 40 min
10.4 L Sparge -- 82 °C --
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 10.3
Mash volume with grains 13.2
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 23.7 L) 456.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 461.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 452.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 452.5 L) 20
Total: 466.7  
Equipment Profile Used: System Default
 
Notes

Give it as much conditioning time as possible this will result in the creamy mouth feel like a stout.

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  • Last Updated: 2020-12-20 18:24 UTC