Buns Out - Hazy Session IPA w/ Mango - Beer Recipe - Brewer's Friend

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Buns Out - Hazy Session IPA w/ Mango

202 calories 18 g 500 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Liam Wynn
Hop Utilization: 96%
Calories: 202 calories (Per 500ml)
Carbs: 18 g (Per 500ml)
Created: Wednesday March 31st 2021
1.044
1.008
4.7%
12.1
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 57.3%
26 oz Flaked Oats26 oz Flaked Oats 33 2.2 18.6%
2 lb Viking - Wheat Malt2 lb Wheat Malt 38 2.5 22.9%
1.50 oz Maltodextrin1.5 oz Maltodextrin - (late boil kettle addition) 39 0 1.1%
8.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Azacca (13.8 AA)1 oz Yakima Valley Hops - Azacca (13.8 AA) Hops Pellet 13.8 Whirlpool at 180 °F 5 min 6.2 14.3%
1 oz Yakima Valley Hops - Citra (13.1 AA)1 oz Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Whirlpool at 180 °F 5 min 5.89 14.3%
1 oz Yakima Valley Hops - Azacca (13.8 AA)1 oz Yakima Valley Hops - Azacca (13.8 AA) Hops Pellet 13.8 Dry Hop (High Krausen) 5 days 14.3%
1 oz Yakima Valley Hops - Citra (13.1 AA)1 oz Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Dry Hop (High Krausen) 5 days 14.3%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Dry Hop at 36 °F 3 days 14.3%
2 oz Yakima Valley Hops - Citra (13.1 AA)2 oz Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Dry Hop at 36 °F 3 days 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 tsp Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
0.25 tsp Potassium Metabisulfite Water Agt Kegging 0 min.
3 oz Mango Flavoring Flavor Kegging 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Smooth, Malty, Juicy, Soft
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 125 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion 152 °F 150 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.15 g | 28.6 qt) 7.08 28.3  
Mash volume with grains (equipment estimates 7.84 g | 31.3 qt) 7.77 31.1  
Grain absorption losses -1.08 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.82 g | 23.3 qt) 5.75 23  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -0.75 -3  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.18 g | 20.7 qt) 5 20  
Total: 7.08 28.3
Equipment Profile Used: System Default
"Buns Out - Hazy Session IPA w/ Mango" Specialty IPA: New England IPA beer recipe by Liam Wynn. BIAB, ABV 4.72%, IBU 12.09, SRM 3.53, Fermentables: (Brewers Malt 2-Row, Flaked Oats, Wheat Malt, Maltodextrin) Hops: (Yakima Valley Hops - Azacca (13.8 AA), Yakima Valley Hops - Citra (13.1 AA), BRU-1) Other: (Calcium Chloride (dihydrate), Gypsum (Calcium Sulfate), Potassium Metabisulfite, Mango Flavoring)
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  • Last Updated: 2021-04-05 16:13 UTC