Mango Milkshake DIPA 23 - Beer Recipe - Brewer's Friend

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Mango Milkshake DIPA 23

282 calories 26.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 45 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Barta ML
Calories: 282 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Friday May 5th 2023
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House Double IPA

OG: 1.086 FG: 1.023 ABV: 8.3% IBU: 50

1.085
1.018
9.5%
45.9
7.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale Ale12 lb Pale Ale 37 3.5 57.8%
4 lb Proximity - Malted Oats4 lb Malted Oats 29.9 2.5 19.3%
4 lb American - White Wheat4 lb White Wheat 40 2.8 19.3%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.4%
4 oz Gambrinus - Honey Malt4 oz Honey Malt 37 25 1.2%
20.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Valley Hops - El Dorado3 oz El Dorado Hops Pellet 19.5 Whirlpool at 180 °F 20 min 24.54 18.8%
3 oz Yakima Valley Hops - LUPOMAX Azacca3 oz LUPOMAX Azacca Hops Pellet 17 Whirlpool at 180 °F 20 min 21.39 18.8%
2 oz Yakima Valley Hops - Riwaka2 oz Riwaka Hops Pellet 5.5 Dry Hop at 58 °F 2 days 12.5%
5 oz Yakima Valley Hops - LUPOMAX Azacca5 oz LUPOMAX Azacca Hops Pellet 17 Dry Hop at 58 °F 2 days 31.3%
3 oz Yakima Valley Hops - El Dorado3 oz El Dorado Hops Pellet 19.5 Dry Hop at 58 °F 2 days 18.8%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 lb Mango Puree Flavor Primary 3 days
2 each Vanilla Beans Flavor Kegging 7 days
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 726 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 0 39 221 82 16
8.3 gal total, 2 gal for sparge

6.1 gallons of mash water:
-------------------------------------
3.5 g of gypsum
6.3 g of CaCl2
1.9 g of Kosher Salt

2 gallons of sparge water:
-------------------------------------
1.1 g of gypsum
2.0 g of CaCl2
0.6 g of Kosher Salt
0.5 ml Lactic Acid

Add 3 mL lactic acid after mash to drop pH to 5.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.59 gal mash (156 F) Strike 168 °F 156 °F 60 min
2.5 gal sparge Infusion -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.59 30.4  
Mash volume with grains (equipment estimates 8.99 g | 36 qt) 9.21 36.9  
Grain absorption losses -2.53 -10.1  
Remaining sparge water volume (equipment estimates 2.52 g | 10.1 qt) 1.94 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.3 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.13 -4.5  
Post boil Volume 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Going into fermentor 6.25 25  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

First runnings should yield ~4.5 gallon, need enough sparge water to collect up to the 7 gallon boil volume.

60 min boil to try and get 1.75 gallon boil off. Target volume into fermentor is 5.25 gallon.

Use 10 ml of HopShot at 60 min boil.

Whirlpool hops are evenly split between flame-out and 180F addition, 20 min each time point.

Target 5.25 gallons in the fermentor (~1.088 OG) and once ~96 oz mango puree is added (~0.5 gallon displacement), OG should be ~1.085.

Mango Puree (add leftover vodka for sanitation) will be added 1-2 days after pitching yeast, don't wait too far past high krausen.

Dry hops will be split between three additions, 1.5 oz at time of yeast pitch, 3 oz (bagged), 2 days post mango and 3 oz in the keg.

2 Vanilla beans will be split and soaked in vodka, strain off solids and add at kegging.

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  • Last Updated: 2023-06-21 14:59 UTC