Hibiscus Mango Blonde - Beer Recipe - Brewer's Friend

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Hibiscus Mango Blonde

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.01 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kemper
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Friday September 1st 2023
1.044
1.010
4.4%
47.4
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Malteurop - 2 Row7.5 lb 2 Row 34.3 2.15 80%
1.12 lb Great Western - Crystal 15 Malt1.12 lb Crystal 15 Malt 34 15 12%
0.75 lb Munich - Light 10L0.75 lb Munich - Light 10L 33 10 8%
9.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Galena0.75 oz Galena Hops Pellet 13 Boil 60 min 38.81 54.5%
0.38 oz Cascade0.375 oz Cascade Hops Leaf/Whole 7 Boil 30 min 7.3 27.3%
0.25 oz Cascade0.25 oz Cascade Hops Leaf/Whole 7 Boil 5 min 1.26 18.2%
1.37 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Mango Fermentor Water Agt Mash 0 min.
 
Yeast
- Safale US-05
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
4.1 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.1 16.4  
Mash volume with grains 4.85 19.4  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 4.37 g | 17.5 qt) 4.33 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.01 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

Single-infusion mash at 151° F (66° C) for 45 minutes. Draw 6 gallons and boil 60 minutes. Chill to 68° F (20° C) if possible. Whirlpool and allow 15 minutes to settle before racking to fermenter. After primary fermentation, rack onto pureed mangos. (Mangos change flavor as they age so it’s important to get them from the same tree or source whenever possible. Overripe mangos make for a somewhat putrid final product. Their sweetness also varies depending on the exact type of mango-some are sweeter than others.) In seperate muslin bag, add hibiscus and a couple of sanitized marbles for weight. Suspend bag from a string so it can be easily removed after three days (or longer if a spicier beer is desired). Ferment in secondary for three weeks.

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  • Last Updated: 2023-09-01 23:04 UTC