Mango Milkshake NEIPA - Beer Recipe - Brewer's Friend

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Mango Milkshake NEIPA

215 calories 25.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 215 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)
Created: Monday December 5th 2022
1.069
1.022
6.1%
20.7
5.8
5.8
62.91
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Barrett Burston - Ale Malt4.2 kg Ale Malt $ 3.61 / kg
$ 15.16 		36.8 2.8 63.2%
0.10 kg Barrett Burston - Cara malt0.1 kg Cara malt $ 4.35 / kg
$ 0.44 		34.5 17.5 1.5%
0.50 kg Rolled Oats0.5 kg Rolled Oats $ 3.95 / kg
$ 1.98 		33 2.2 7.5%
0.25 kg Rice Hulls0.25 kg Rice Hulls $ 3.99 / kg
$ 1.00 		0 0 3.8%
0.10 kg Gambrinus - Honey Malt0.1 kg Honey Malt $ 9.75 / kg
$ 0.98 		37 25 1.5%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) $ 11.90 / kg
$ 5.95 		41 1 7.5%
1 kg Mango1 kg Mango - (late fermenter addition) $ 7.50 / kg
$ 7.50 		4.95 0 15%
6.65 kg / $ 32.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Azacca10 g Azacca Hops $ 94.80 / kg
$ 0.95 		Pellet 12.7 Boil at 97 °C 60 min 15.21 6.7%
20 g Yakima Valley Hops - Sabro20 g Sabro Hops $ 94.80 / kg
$ 1.90 		Pellet 11.8 Boil at 97 °C 0 min 13.3%
80 g Yakima Valley Hops - Sabro80 g Sabro Hops $ 94.80 / kg
$ 7.58 		Pellet 11.8 Dry Hop at 21 °C 3 days 53.3%
30 g Azacca30 g Azacca Hops $ 94.80 / kg
$ 2.84 		Pellet 12.7 Dry Hop at 97 °C 3 days 20%
10 g Azacca10 g Azacca Hops $ 94.80 / kg
$ 0.95 		Pellet 12.7 Boil at 97 °C 10 min 5.51 6.7%
150 g / $ 14.22
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Milling charge $ 4.00 / each
$ 4.00 		Other Mash 0 min.
1 each Postage $ 6.00 / each
$ 6.00 		Other Mash 0 min.
$ 10.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
$ 5.70 / each
$ 5.70
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 5.70 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Sydney, NSW, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 5 14 27 10 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.5 L Strike 70 °C 69 °C 90 min
24 L 77 °C 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.1 L) 29.1
Mash volume with grains (equipment estimates 35.5 L) 32.4
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 23
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.5
Volume into fermentor 20.5
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

Based from the NEIPA. Lactose for sweetness, dropped the IBUs from original c60 to 21 as directed.

BREW DAY
Cleaned and filled water Friday 16th Dec 2022
Adjusted water - added 15.5g Gypsum (for sulphates), 25g calcium chloride for chlorides

Boiler on 26.5L at 70c strike
Hit temp 8:40am
Grains, oats and rice hulls in. 90min boil started at 8:50am
Checked 9:10am // 9:30am // 9:50am // 10:10am // 10:20am
Up to 77c for 10min sparge starting at 10:30am and ending 10:40am

Bag out and drained, up to 99c.
Pre-boil vol: 23L (targeting 24L, was previously 23L)
Boil start: 11:05am
60mins 10g Azacca
10 mins 10g Azacca
[Reduced Azacca bittering to take it down from 60 IBUs when I read to target 20 IBUs for a milkshake]
10 mins 500g lactose
Flameout: 20g Sabro
No whirlfloc - to maintain haze

Boil finish: 12:05pm
Post-boil vol: 20L (previously 21.5L)

Immersion chiller 12:10pm
By 12:20pm temp down to 65c. By XX down to XX and into FZ
Target and actual pitching temp: Target 18c. Room temp (poolhouse): 19.4c.
Pitched 2:30pm Fri 16th December. Think it was about 16-18c wort temp.
Spunding valve OPEN for two days

Target 1.055 OG to deliver 1.016 FG (corrected) and target ABV of 5.2% but OG reading 1.070 so at 83% efficiency FG new target 1.022 and ABV 6% - think it was adding the lactose to the boil not the FZ.

FZ Vol: 20.5L

FERMENTATION
Day 1: Saturday 17th December. Fermentation present at 8am.
(overnight temps forecast 13/14c outside. Room temp: 18.9c)
Day 3 - Monday close spunding valve - maintain at <10PSI
Day 4 - fermentation massively slowed, most yeast has dropped out. Room tempt c.18.5c .Planned a 7-day ferment but has completed early. Dry hopping 80g Sabro and adding 1kg pureed mango (5-6 KP mangoes, $1.50 each, around 2kg total but 1kg after stone and skin etc). No finings. 3 day dry hop (sabro 80g in, forgot the 30g Azacca but then added) and puree.
Uncorrected FG reading - 1.041 / 1.042. Results in corrected FG of 1.024 - ABV of 6.04% so basically 6% - exactly as targeted.
Tasting - without mango and sabro dry hop, touch sweet, touch dry, mostly grainy and a bit young.
Day 7 - Friday 23rd December - keg, carb etc

TASTING
Kegged 27th May - 1 week from brew day. Force carbed at 20PSI.
Colour is bright yellow, some haze. Nose is juicy nectarines. Palate is dry bitterness, some chalkiness, taste the 7.2% alcohol. Not as sweet as feared. Needs a little time to round out.

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  • Last Updated: 2022-12-20 00:43 UTC