Mango Habanero IPA - Beer Recipe - Brewer's Friend

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Mango Habanero IPA

242 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 45 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 10.36 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Wednesday July 26th 2023
1.075
1.004
9.8%
66.2
9.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.80 lb US - Pale 2-Row22.8 lb Pale 2-Row 37 1.8 52.9%
1.41 lb American - White Wheat1.41 lb White Wheat 40 2.8 3.3%
0.89 lb American - Caramel / Crystal 20L0.89 lb Caramel / Crystal 20L 35 20 2.1%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 4.6%
6 lb Mango6 lb Mango 4.95 0 13.9%
10 lb Mango10 lb Mango - (late boil kettle addition) 4.95 0 23.2%
43.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Centennial 3 oz Centennial Hops Pellet 9.2 First Wort 45 min 54.92 27.3%
2 oz Centennial2 oz Centennial Hops Pellet 9.2 Boil 10 min 8.29 18.2%
4 oz Citra4 oz Citra Hops Pellet 11.1 Boil 1 min 2.99 36.4%
2 oz Citra2 oz Citra Hops Pellet 10 Dry Hop 0 days 18.2%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Tab Fining Boil 5 min.
96 oz Pureed Frozen Mango Flavor Boil 5 min.
2 each Pureed Habanero Pepper Flavor Boil 5 min.
64 oz Mango juice Water Agt Secondary 0 min.
2 each Sliced Habanero Pepper Flavor Primary 0 min.
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
2 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.6 oz / .66 C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.05 gal Strike 160 °F 152 °F 60 min
3 gal Sparge 160 °F -- --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.07 gal (60.26 qt). Suggest reducing initial strike volume to 9.99 gal (39.97 qt) and adding 3.07 gal (12.26 qt) sparge/top-off. 13.06 52.2  
Strike water volume (equipment estimates 13.36 g | 53.5 qt) 13.06 52.2  
Mash volume with grains (equipment estimates 15.37 g | 61.5 qt) 15.07 60.3  
Grain absorption losses -3.14 -12.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.69 2.8  
Pre boil volume (equipment estimates 10.67 g | 42.7 qt) 10.36 41.4  
Volume increase from sugar/extract (late additions) 1.3 5.2  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 10.5 42  
Volume into fermentor 10.5 42  
Total: 13.06 52.2
Equipment Profile Used: System Default
 
Notes

Add the pureed mango and habanero to the boil with about 5 minutes left. When transferring to the primary do NOT strain the wort.

One week in primary

Add mango juice, sliced habanero and dry hops when transferring to the secondary.

Two Weeks in secondary

OG 1.065
FG 1.009
ABV 7.35%

OG 1.080 - lots of sediment
FG 1.012
ABV 8.9%

Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%

OG 1.084
FG 1.012
ABV 9.5%


John and Jeff's brew 8-13
Jeff used hothead kveik in garage
John 34/70 at 64f

John in glass carboy, added 32 oz frozen mango, 32 oz mango juice and .75 lbs table sugar on 8-23 in primary

Each 5 gallon batch has 50ml of everclear and 1 habanero to add at or after kegging


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  • Last Updated: 2023-08-28 17:13 UTC