Hazy Mango Sour NEIPA - Beer Recipe - Brewer's Friend

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Hazy Mango Sour NEIPA

187 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 61.62 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Friday August 26th 2022
1.061
1.013
6.4%
34.4
3.9
n/a
904.32
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Weyermann - Pilsner8 kg Pilsner ₱ 74.67 / kg
₱ 597.36 		36 1.5 45.7%
4 kg Weyermann - Pale Wheat4 kg Pale Wheat ₱ 76.74 / kg
₱ 306.96 		36 2 22.9%
3.50 kg Mango3.5 kg Mango - (late boil kettle addition) 4.95 0 20%
2 kg Rolled Oats2 kg Rolled Oats 33 2.2 11.4%
17.50 kg / ₱ 904.32
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g El Dorado25 g El Dorado Hops Pellet 15.7 Boil 60 min 19.13 4.8%
100 g El Dorado100 g El Dorado Hops Pellet 15.7 Boil 5 min 15.25 19%
200 g El Dorado200 g El Dorado Hops Pellet 15.7 Dry Hop at 22 °C 5 days 38.1%
200 g El Dorado200 g El Dorado Hops Pellet 15.7 Dry Hop 5 days 38.1%
525 g / ₱ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Lactic acid Water Agt Boil 15 min.
15 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 262 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
42 L Strike 72 °C 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.33 L. Suggest reducing initial water volume to 42.04 L and adding 10.93 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 35
Mash volume with grains 44.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 32.9 L) 41.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53 L) 61.6
Volume increase from sugar/extract (late additions) 3.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 50 L) 55
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55 L) 50
Total: 76.5  
Equipment Profile Used: System Default
"Hazy Mango Sour NEIPA" Specialty IPA: New England IPA beer recipe by Palm Tree Abbey. All Grain, ABV 6.35%, IBU 34.38, SRM 3.91, Fermentables: ( Pilsner, Pale Wheat, Mango, Rolled Oats) Hops: (El Dorado) Other: (Lactic acid, 5.2 pH Stabilizer)
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  • Last Updated: 2022-08-27 15:16 UTC