Mango Maya Milkshake IPA - Beer Recipe - Brewer's Friend

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Mango Maya Milkshake IPA

330 calories 44.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 69.5 liters
Post Boil Size: 63 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 330 calories (Per 500ml)
Carbs: 44.9 g (Per 500ml)
URL: https://www.instagram.com/explore/tags/mangomaya18/
Created: Monday April 10th 2023
1.069
1.028
5.3%
0.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg US - Pale 2-Row12 kg Pale 2-Row 37 1.8 58.2%
1 kg United Kingdom - Oat Malt1 kg Oat Malt 28 2 4.8%
0.50 kg Honey Malt0.5 kg Honey Malt 37 25 2.4%
2.50 kg Lactose (Milk Sugar)2.5 kg Lactose (Milk Sugar) 41 1 12.1%
0.91 kg Flaked Oats0.91 kg Flaked Oats 33 2.2 4.4%
1 kg American - Wheat1 kg Wheat 38 1.8 4.8%
2.72 kg German - Pilsner2.72 kg Pilsner - (late boil kettle addition) 38 1.6 13.2%
20.63 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Mosaic300 g Mosaic Hops Pellet 12.5 Boil 10 min 100%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla bean Flavor Secondary 0 min.
226.80 g Flaked coconut Flavor Secondary 3 days
 
Yeast
RVA Yeast Labs - RVA 132 Manchester Ale
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
50.1754 L Strike 71 °C 67 °C 60 min
51.89 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 67.2 L. Suggest reducing initial water volume to 45.4 L and adding 21.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.23 L. Suggest reducing strike water volume to 33.43 L and adding 2.83 L sparge/top-off. 36.3
Strike water volume at mash thickness of 2 L/kg 36.3
Mash volume with grains 48.2
Grain absorption losses -18.1
Remaining sparge water volume (equipment estimates 48.3 L) 50.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 67.2 L) 69.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume (equipment estimates 60 L) 63
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 63 L) 60
Total: 86.9  
Equipment Profile Used: System Default
 
Notes

Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Recipe is for 70% brewhouse efficiency. Standard infusion mash at 152 for 60 minutes and batch sparge.

Adjunct addition notes :

  • Lactose can be added at flameout
  • For the mango, plan to add after high krausen. I buy frozen mango chunks, thaw at room temperature, then blend into puree.
  • vanilla bean should be prepared in a tincture : split and scrape the bean(s), add to a small glass and top with very small amount of vodka (enough to cover the scraped bean and filling)
  • add the vanilla bean tincure and coconut with the dry hops - usually put them all together in a muslin bag
  • once fermentation is complete i usually cold crash for 24 hours then package.


Award Winning Recipe
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  • Last Updated: 2023-10-20 12:01 UTC