DIE TOTALE MANGO - Beer Recipe - Brewer's Friend

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DIE TOTALE MANGO

174 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 45 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Monday November 6th 2023
1.057
1.011
6.0%
42.6
6.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.40 kg Weyermann - Pale Ale9.4 kg Pale Ale 39 2.3 89.5%
0.60 kg German - Melanoidin0.6 kg Melanoidin 37 25 5.7%
0.50 kg Viking - Red Ale Malt0.5 kg Red Ale Malt 35 27 4.8%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g HBC 58640 g HBC 586 Hops Pellet 11.8 Boil 45 min 24.25 9.1%
100 g HBC 586100 g HBC 586 Hops Pellet 11.8 Whirlpool at 76 °C 5 min 18.36 22.7%
150 g HBC 586150 g HBC 586 Hops Pellet 11.8 Dry Hop 3 days 34.1%
150 g Charles Faram - Styrian Wolf150 g Styrian Wolf Hops Pellet 15.5 Dry Hop 3 days 34.1%
440 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 ml Calcium Chloride (dihydrate) Water Agt Mash 0 min.
10 g Gypsum Water Agt Mash 0 min.
10 g Lactic acid Water Agt Mash 0 min.
5 g Citric acid Water Agt Primary 0 min.
 
Yeast
Mangrove Jack - Hophead M66
Amount:
1.50 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Slottet, Tromsø
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 0 3 0 0 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Sparge 45 °C 65 °C --
Infusion -- 65 °C 60 min
15 L Sparge -- 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.48 L. Suggest reducing initial water volume to 45.4 L and adding 4.08 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.5
Mash volume with grains (equipment estimates 37.9 L) 38.4
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 29.4 L) 29.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.5 L) 50
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 45
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 45
Total: 61.4  
Equipment Profile Used: System Default
 
Notes

Dry hop dag 3-6:
HBC 538, sitronsyre

Dry hop dag 6-9:
Styrian Wolf

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  • Last Updated: 2023-11-06 20:49 UTC