Mango Jalapeno IPA - Beer Recipe - Brewer's Friend

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Mango Jalapeno IPA

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
URL: http://half-fast-brewing.blogspot.com/2012/08/happy-international-beer-day-batch-2.html
Created: Wednesday June 14th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Briess - Pale Ale Malt 2-Row9.25 lb Pale Ale Malt 2-Row 36.8 3.5 73.3%
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 4%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.5%
8 oz American - White Wheat8 oz White Wheat 40 2.8 4%
35 oz Mango35 oz Mango - (late fermenter addition) 4.95 0 17.3%
202 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 28.78 36.4%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 20 min 13.07 27.3%
1 oz Azacca1 oz Azacca Hops Pellet 15 Boil 5 min 12.3 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 each Jalapeno Flavor Boil 10 min.
1.50 tsp Yeast Nutrient Other Boil 5 min.
1.50 tsp Irish Moss Fining Boil 15 min.
0.30 g Chalk Water Agt Mash 1 hr.
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
5.80 g Gypsum Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
1 tsp Pectinase Fining Primary 0 min.
8 g Habanero pepper 1/2 Flavor Primary 0 min.
4 oz Mango Flavoring Flavor Kegging 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 155 °F 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.91 15.7  
Mash volume with grains 4.75 19  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.24 g | 17 qt) 4.14 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.05 32.2
Equipment Profile Used: System Default
 
Notes

Charred and removed skin of peppers. Removed seeds and chopped. Put in a hop sock and added to boil- 10 min. Removed sock and added to fermenter after boil along with mango puree and 1 tsp pectic enzyme.

Added 4 oz Mango Flavoring, zero mango came through from fermenter

This is a nice Jalapeno IPA without the mango- good aroma, flavor and heat (although a little more heat would be better)

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  • Last Updated: 2023-11-18 14:09 UTC