SPICY-MANGO - Beer Recipe - Brewer's Friend

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SPICY-MANGO

115 calories 10.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 115 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Wednesday March 24th 2021
1.038
1.007
4.1%
19.4
5.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg US - Pale 2-Row3.4 kg Pale 2-Row 37 1.8 61.8%
0.50 kg German - CaraRed0.5 kg CaraRed 34 20 9.1%
0.30 kg German - Pilsner0.3 kg Pilsner 38 1.6 5.5%
0.30 kg Munich0.3 kg Munich 37 6 5.5%
1 kg Mango1 kg Mango 4.95 0 18.2%
5.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cascade25 g Cascade Hops Pellet 7 Boil 30 min 17.58 71.4%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 5 min 1.82 28.6%
35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Hibiscus Herb Secondary 3 days
8 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
2.20 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80.5%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 273 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.62 bar       Temp: 2 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
ZAGORI
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 2 3 7 39.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30.6 L 67 °C 66 °C 60 min
66 °C 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.3 L) 32.9
Mash volume with grains (equipment estimates 36.3 L) 35.9
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 28.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.5 L) 23
Total: 32.9  
Equipment Profile Used: System Default
"SPICY-MANGO" Fruit Beer recipe by Mixalis_Deme. BIAB, ABV 4.09%, IBU 19.4, SRM 5.49, Fermentables: (Pale 2-Row, CaraRed, Pilsner, Munich, Mango) Hops: (Cascade) Other: (Hibiscus, Lactic acid, Whirlfloc, Yeast Nutrient)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-05-23 06:26 UTC