MANGOver Cure - Beer Recipe - Brewer's Friend

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MANGOver Cure

Created: Wednesday May 19th 2021
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190 calories 22.4 g 12 oz
Beer Stats
Method: All Grain
Style: Double Dry Hopped Mango Pale Ale
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Paul Lohmuller
Hop Utilization: 98%
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
1.057
1.018
5.3%
18.0
4.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 65.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 13.1%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 13.1%
0.40 lb Rice Hulls0.4 lb Rice Hulls 0 0 5.2%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.3%
7.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 8.2 Hop Stand at 180 °F 20 min 6.61 12.5%
1 oz BSG - Idaho 71 oz Idaho 7 Hops Pellet 14.1 Hop Stand at 180 °F 20 min 11.37 12.5%
1 oz El Dorado1 oz El Dorado Hops Pellet 15 Dry Hop Day 3 12.5%
1 oz Galaxy1 oz Galaxy Hops Pellet 13.3 Dry Hop Day 3 12.5%
1 oz BSG - Idaho 71 oz Idaho 7 Hops Pellet 14.1 Dry Hop Day 3 12.5%
1 oz El Dorado1 oz El Dorado Hops Pellet 15 Dry Hop Day 10 12.5%
1 oz Galaxy1 oz Galaxy Hops Pellet 13.3 Dry Hop Day 10 12.5%
1 oz BSG - Idaho 71 oz Idaho 7 Hops Pellet 14.1 Dry Hop Day 10 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g/gal Citric acid Water Agt Bottling 0 min.
1.50 lb Mango Flavor Primary 0 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.2 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
30861
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.1 qt Stir after 30 minutes Strike 165 °F 154 °F 60 min
Use mash calc to pull a decoction, enough to raise overall temp to mash-out at 175F Decoction -- 175 °F --
10.8 qt Heat sparge water up to 190F to compensate for higher target sparge temp Batch Sparge 175 °F 175 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.78 11.1  
Mash volume with grains (equipment estimates 3.29 g | 13.2 qt) 3.37 13.5  
Grain absorption losses -0.93 -3.7  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 2.65 10.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.73 g | 18.9 qt) 4.25 17  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Post boil Volume 3.25 13  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 3.25 13  
Total: 5.43 21.7
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 94.5%
Pre-Boil: 78% 27 ppg
Ending Kettle: 76% 26.8 ppg
Brew House: 73% 25.7 ppg
Wort Volume:
3.13 Gallons
  • Expected 3.25 Gallons of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.057
  • Actual OG: 1.063
Alcohol and Attenuation:
ABV: 6.95%
  • Apparent Attenuation: 81%
  • Actual FG: 1.012
  • Calories per 12oz 190 calories
  • Carbohydrates per 12oz 22.4 g
Amount Packaged:
2.34 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 25
  • Pints: 19
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
8/6/2021 2:38 AM
over 3 years ago 		+0 Pre-Boil Gravity 1.047 4.25 Gallons 8/6/2021 2:38 AM
over 3 years ago
8/6/2021 4:14 AM
over 3 years ago 		+0 Mash Complete 1.080 10.5 Quarts 8/6/2021 4:14 AM
over 3 years ago
8/6/2021 4:16 AM
over 3 years ago 		+0 Boil Complete 1.063 3.25 Gallons 8/6/2021 4:16 AM
over 3 years ago
8/6/2021 4:17 AM
over 3 years ago 		+0 Brew Day Complete 1.063 3.125 Gallons 8/6/2021 4:17 AM
over 3 years ago
8/17/2021 11:06 PM
over 3 years ago 		+11 Racked 1.015 2.75 Gallons 8/17/2021 11:06 PM
over 3 years ago
8/17/2021 11:06 PM
over 3 years ago 		+11 Dry Hopped   8/17/2021 11:06 PM
over 3 years ago 		1 oz El Dorado (Pellet) for 10 days
1 oz Galaxy (Pellet) for 10 days
1 oz Idaho 7 (Pellet) for 10 days
8/29/2021 9:38 PM
over 3 years ago 		+23 Fermentation Complete 1.012 2.75 Gallons 8/29/2021 9:38 PM
over 3 years ago
8/29/2021 9:39 PM
over 3 years ago 		+23 Packaged 300 Ounces 8/29/2021 9:39 PM
over 3 years ago
 
Notes

Version 1, 2021-05-22

Stats

OG 1.080
FG 1.012
ABV 9.5%
Attenuation 85%
IBU 26.5 (est)
pH 4.1
Packaged volume 1.5 gal (16 x 12 oz bottles)

Ingredients

Fermentables

4.25 lb Briess 2-Row
1 lb Flaked Wheat
1 lb Flaked Oats
1 lb Weyermann Vienna
0.4 lb Rice hulls
1/4 lb Lactose (boil)
3 lb Frozen Mango chunks, thawed and smashed (primary)

Hop Schedule

1 oz Motueka - Hop stand @ 200F for 20 min
1 oz Idaho Gem - Hop stand @ 200F for 20 min
1 oz El Dorado - Dry hop in primary @ day 3 for 9 days
1 oz Galaxy - Dry hop in primary @ day 3 for 9 days
1 oz Idaho Gem - Dry hop in primary @ day 3 for 9 days
1 oz El Dorado - Dry hop in primary @ day 12 for 9 days
1 oz Galaxy - Dry hop in primary @ day 12 for 9 days
1 oz Idaho Gem - Dry hop in primary @ day 12 for 9 days

Yeast

OYL-200 Tropical IPA

Instructions

Mash

Need to lauter at higher temp than usual to compensate for adjuncts. Pull a decoction to mash-out, aiming for 170-175F.

Boil

No bittering hops added during boil.
Add lactose during last 10 minutes of boil.

Primary fermentation (7 gal plastic bucket)

Pitch yeast and ferment at room temperature, ideally 68-70F. Once active fermentation begins dying down, add first round of dry hops, 1oz each added to sanitized cloth bags. Leave until active fermentation dies down almost completely (about 1 bubble per 15-20 sec in airlock), then rack to secondary.

Secondary fermentation (3 gal glass carboy)

Beforehand, prepare 3 lb frozen mango chunks.
Allow to thaw enough to soften.
Smash in a sanitized container with a sanitized tool/hands.
Seal sanitized container and refreeze.
Before racking, allow to thaw to avoid shocking yeast.

Add mashed mango to sanitized carboy. Add second round of dry hops, 1oz each added to sanitized cloth bags. Rack beer onto mango and dry hops, reseal and allow to complete fermentation at room temperature, ideally 68-70F. Take gravity readings before & after racking, and note increase by mango. Allow to rest at least 10 days before bottling.

Bottling

Before bottling, draw a tiny sample of beer and measure pH. Assuming pH is above 4.8, dissolve small amounts of citric acid, remeasure, and taste, aiming for 4.0 to 4.8. Once satisfied, scale up amount needed per 12 oz bottle. Add to each bottle:

4 dextrose carb tabs (not the usual 5).
One pinch of CBC-1 bottling yeast.
Measured amount of citric acid.

Bottle directly from secondary, using two-holed carboy seal and air filter to reduce contamination.

References

https://www.rustybarrelhomebrewing.com/beers/details?id=157
https://www.brewersfriend.com/homebrew/recipe/view/709525/mango-milkshake

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  • Last Updated: 2021-08-05 23:20 UTC