Madtown Mango - Beer Recipe - Brewer's Friend

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Madtown Mango

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Devin
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Tuesday July 1st 2014
1.052
1.014
5.1%
39.2
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Munich - Light 10L6 lb Munich - Light 10L 33 10 57.1%
3 lb German - Pale Wheat3 lb Pale Wheat 39 1.5 28.6%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.5%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 13.4 Boil 10 min 39.19 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Mango Other Secondary --
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Madison, Wi - Well 17 - 2013
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 46 18 47 51 344
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal -- -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.56 30.3
Equipment Profile Used: System Default
 
Notes

After active fermentation is complete, puree 5 lb mango in a food processor and boil for 15 min, then add it to the empty secondary fermenter. Rack primary over mango mash in and gently stir. Keg in about 2 weeks. Make sure it tastes almost too fruity, as carbonating and conditioning will cause it to fade.

I bought 10 lb of mango, which was pretty close to 5 lb of mango flesh after peeling and removing the pits.

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  • Last Updated: 2014-07-25 18:10 UTC