NorMalt Mango Milkshake IPA (NoSparge) - Beer Recipe - Brewer's Friend

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NorMalt Mango Milkshake IPA (NoSparge)

322 calories 33 g 500 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 42.12 liters
Post Boil Size: 40.37 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 72% (brew house)
Source: NorMalt
Calories: 322 calories (Per 500ml)
Carbs: 33 g (Per 500ml)
Created: Thursday August 11th 2022
1.069
1.017
6.8%
43.6
10.8
5.5
564.80
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6,200 g Crisp Malting - Extra Pale Maris Otter6200 g Extra Pale Maris Otter kr 15.00 / kg
kr 93.00 		37.5 2 46.6%
3,000 g Mango3000 g Mango - (late boil kettle addition) kr 25.00 / kg
kr 75.00 		4.95 22.6%
1,500 g Weyermann - Pale Wheat1500 g Pale Wheat kr 2.20 / kg
kr 3.30 		36 2 11.3%
1,500 g Flaked Oats1500 g Flaked Oats kr 15.00 / kg
kr 22.50 		33 4.37 11.3%
800 g Lactose (Milk Sugar)800 g Lactose (Milk Sugar) - (late boil kettle addition) kr 70.00 / kg
kr 56.00 		41 1.17 6%
300 g Weyermann - Caramunich Type 2300 g Caramunich Type 2 kr 25.00 / kg
kr 7.50 		34 120 2.3%
13,300 g / kr 257.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus30 g Columbus Hops kr 500.00 / kg
kr 15.00 		Pellet 15.7 Boil 60 min 32.08 9.1%
25 g Citra25 g Citra Hops kr 700.00 / kg
kr 17.50 		Pellet 13.6 Whirlpool 0 min 4.86 7.6%
25 g Amarillo25 g Amarillo Hops kr 500.00 / kg
kr 12.50 		Pellet 7.1 Whirlpool 0 min 2.54 7.6%
25 g Mosaic25 g Mosaic Hops kr 700.00 / kg
kr 17.50 		Pellet 11.6 Whirlpool 0 min 4.14 7.6%
75 g Citra75 g Citra Hops kr 700.00 / kg
kr 52.50 		Pellet 13.6 Dry Hop 4 days 22.7%
75 g Amarillo75 g Amarillo Hops kr 500.00 / kg
kr 37.50 		Pellet 7.1 Dry Hop 4 days 22.7%
50 g Mosaic50 g Mosaic Hops kr 700.00 / kg
kr 35.00 		Pellet 11.6 Dry Hop 4 days 15.2%
25 g Talus25 g Talus Hops Pellet 7.1 Dry Hop 4 days 7.6%
330 g / kr 187.50
 
Other Ingredients
Amount Name Cost Type Use Time
142.24 mg/l Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
138.04 mg/l Gypsum Water Agt Mash 1 hr.
35.70 mg/l Salt Water Agt Mash 1 hr.
58.80 mg/l Magnesium Chloride Water Agt Mash 1 hr.
7.32 ml Phosphoric acid Water Agt Mash 1 hr.
0.98 mg/l Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
3 Each
Cost:
kr 40.00 / each
kr 120.00
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 294 B cells required
kr 120.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
51 L Strike 68 °C 65 °C 60 min
Mash-out Temperature 65 °C 77 °C 15 min
Vorlauf 77 °C 77 °C 15 min
Drip-off and heating Temperature 77 °C 99 °C 15 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 58.79 L. Suggest reducing initial strike volume to 39.13 L and adding 13.39 L sparge/top-off. 52.5
Strike water volume (equipment estimates 48.2 L) 52.5
Mash volume with grains (equipment estimates 54.5 L) 58.8
Grain absorption losses -9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37.8 L) 42.1
Volume increase from sugar/extract (late additions) 3.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 35.4 L) 40.4
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 40 L) 35
Total: 52.5  
Equipment Profile Used: System Default
 
Notes

Make a mango purée.
Dissolve 1g of Zymex (pectinase+maltodextrin) per kg fruit in a few cl of water. Then add it to the purée and blend a few minutes more. Let rest for minimum 12 hours at 20°C.

Pectinase is not a must but it will increase fruit utilization and the effective amount of beer.

Add mango-puré and lactose to the boil just before flame-out

(Note: if measuring SG before adding puré and lactose, remember to compensate their OG contribution: OG 1,062)

Add dry hops when fermentation is ⅔ finished.
Cold crash @ 0°C 2 days after finished fermentation.

Keg (oxygen-free) after 3 days at 0°C.

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  • Last Updated: 2023-11-14 08:00 UTC