Mango Wheat Beer - Escarp-Hydra - Beer Recipe - Brewer's Friend

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Mango Wheat Beer - Escarp-Hydra

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.56 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Jay Avrett
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Saturday July 9th 2022
1.051
1.012
5.1%
21.8
2.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
200 g American - Wheat200 g Wheat 38 1.8 3.4%
200 g American - Carapils (Dextrine Malt)200 g Carapils (Dextrine Malt) 33 1.8 3.4%
3.40 kg Canadian - Pale 2-Row3.4 kg Pale 2-Row 36 1.75 57.1%
150 g Jaggery Suger - IN - Jaggery Suger - Cane Sugar150 g IN - Jaggery Suger - Cane Sugar 46 0 2.5%
2 kg Oregon Fruit - JM - Oregon Fruit - Mango2 kg JM - Oregon Fruit - Mango 4.95 0 33.6%
5,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Tettnanger28.3495 g Tettnanger Hops Pellet 3.8 Boil 60 min 12.55 33.6%
56 g Azacca56 g Azacca Hops Pellet 10.8 Whirlpool at 92 °C 0 min 9.2 66.4%
84.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
6.44 ml Lactic acid Water Agt Mash 1 hr.
0.40 g Potassium Metabisulfite Water Agt Other 0 min.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Hydra
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.83 bar       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Strike -- 67 °C 60 min
13 L Batch Sparge 95 °C 80 °C 20 min
Starting Mash Thickness: 1.67 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.7 L/kg 6.3
Mash volume with grains (equipment estimates 8.6 L) 8.9
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 25.2 L) 22.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2
Pre boil volume (equipment estimates 28.8 L) 26.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 23
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

-pH after mash is 5.67 and SG is 1.051.
-Smashed Fruit, Mango puree will be added at secondary fermentation 07-14-2022.

SG - primary ended at 1.011
Added Mango puree - SG went up to 1.017, then back down to 1.011 after a few days.

ABV: 1.051 to 1.011 = 5.25%
ABV: 1.017 to 1.011= 0.80%
Total: 6.05%

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  • Last Updated: 2022-07-18 19:52 UTC