Special mango beer - Beer Recipe - Brewer's Friend

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Special mango beer

126 calories 13.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 8.5 °P (recipe based estimate)
Post Boil Gravity: 10.7 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 126 calories (Per 330ml)
Carbs: 13.2 g (Per 330ml)
Created: Tuesday April 16th 2024
10.3 °P
2.7 °P
4.0%
14.4
2.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Extra Pale Premium Pilsner Malt2.5 kg Extra Pale Premium Pilsner Malt 38 1.5 58.8%
0.75 kg Weyermann - Pale Wheat0.75 kg Pale Wheat 36 2 17.6%
1 kg Mango1 kg Mango - (late boil kettle addition) 4.95 0 23.5%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Saaz10 g Saaz Hops Pellet 4.2 Boil 40 min 5.2 20%
20 g Saaz20 g Saaz Hops Pellet 4.2 Boil 20 min 7.17 40%
20 g Saaz20 g Saaz Hops Pellet 4.2 Whirlpool 20 min 2.02 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Phosphoric acid Water Agt Mash 0 min.
2.70 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g gypsum (calcium sulfate) Water Agt Mash 0 min.
0.70 g Table Salt Water Agt Mash 0 min.
0.30 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
10 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 123.8 g       Temp: 20 °C       CO2 Level: 4.61 g/l
 
Target Water Profile
osmotic
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 2 23 180 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion 52 °C 68 °C 30 min
Infusion 68 °C 78 °C 5 min
11 L Strike -- -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29 L) 28.2
Mash volume with grains (equipment estimates 31.2 L) 30.3
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 24
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.9
Volume into fermentor 20.8
Total: 28.2  
Equipment Profile Used: System Default
"Special mango beer" Specialty Fruit Beer recipe by Brewer #393399. BIAB, ABV 4.02%, IBU 14.39, SRM 2.49, Fermentables: (Extra Pale Premium Pilsner Malt, Pale Wheat, Mango) Hops: (Saaz) Other: (Phosphoric acid, Calcium Chloride (anhydrous), gypsum (calcium sulfate), Table Salt, Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2024-04-17 05:39 UTC