5.5 Gallon Pineapple Mango RAW IPA - Beer Recipe - Brewer's Friend

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5.5 Gallon Pineapple Mango RAW IPA

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday August 5th 2022
1.062
1.011
6.7%
0.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 53.5%
2.80 lb Munich2.8 lb Munich 37 6 18.7%
1.38 lb American - White Wheat1.38 lb White Wheat 40 2.8 9.2%
1.38 lb Pineapple1.38 lb Pineapple 5.85 0 9.2%
1.38 lb Mango1.38 lb Mango 4.95 0 9.2%
14.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 0 days 23.6%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 23.6%
2.23 oz Centennial2.23 oz Centennial Hops Pellet 10 Aroma 0 min 26.4%
2.23 oz Simcoe2.23 oz Simcoe Hops Pellet 12.7 Aroma 0 min 26.4%
8.46 oz / $ 0.00
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
4 gal Strike 168 °F 149 °F 60 min
1.5 gal Top Off 200 °F 167 °F 10 min
2 gal Boil water then get it cold to cool wort Sparge 50 °F 90 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.57 18.3  
Mash volume with grains 5.54 22.2  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 3.39 13.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.32 1.3  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.96 31.8
Equipment Profile Used: System Default
 
Notes

Judge your own water volumes, abv is slightly off due to this but I started with 1.062.
Dry hop: .4 oz/gal
Tea hop: .45 oz/gal

Wort:
Start heating water to (169 grain @78 or 164 grain > 88)
Crush grain
Add water to the cooler and add grain slowly while stirring.
Mash target temp of 150 (+/- 3)
-Let sit for 60 mins
Add 1.5 gallons of 200 F water to the Cooler aim for 167
-Let sit for 10 mins
Sparge with boiled then cooled water (as cold as possible to get the wort to 90 F, do this early)
-sparge until you have 5.5 gallons in the fermenter.
Transfer 5.5 gallons in Fermenter

(Alternative to adding 200 F water for 10 mins)
Sparge mash with 3 gallons of water at 170 temp
Transfer 5.5 gallons in Fermenter
This will take longer to cool wort
***

Fermentation: (~After 4-5 days)
Ferment wort until it slows on bubbling and take a gravity reading
Move to the new fermenter, and remove trub.
Add fruit when primary fermentation is done.
-Make sure to boil and star-stan all bags.
-push/mash fruit against the sides of the fermenter to release more flavor.
Add dry hops and place below the fruit.

~7 days when ready to keg:
Hop tea- add pre-boiled water to hops at 176 F enough water to cover hops and then a little extra.
Let the tea sit and cool for a couple of hours
Strain the tea using a coffee filter and add to the keg.
Add beer to keg which will mix tea around.


Alternative to fermentables.
Pale ale vs 2 row pale ale (2.8L)
Munich BestMalz (6.2L)
Wheat Malt BestMaltz (2.4L)

https://www.youtube.com/watch?v=_VuUsM1Kp6o

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  • Last Updated: 2022-08-05 04:56 UTC