NEIPA-Mango-May 10th - Beer Recipe - Brewer's Friend

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NEIPA-Mango-May 10th

579 calories 60.9 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 47.7 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dr.G
Rating:
4.00 (1 Review)

Calories: 579 calories (Per 1L)
Carbs: 60.9 g (Per 1L)
Created: Thursday May 9th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Bairds - Maris Otter Finest Ale Malt5.2 kg Maris Otter Finest Ale Malt 37.7 2.5 41.8%
5.20 kg Viking - Pale Ale Malt5.2 kg Pale Ale Malt $ 0.00 / kg
$ 0.00 		37 2.5 41.8%
0.84 kg Viking - Wheat Malt0.84 kg Wheat Malt $ 0.00 / kg
$ 0.00 		38 2.5 6.8%
0.60 kg Flaked Oats0.6 kg Flaked Oats $ 0.00 / kg
$ 0.00 		33 2.2 4.8%
0.60 kg Flaked Barley0.6 kg Flaked Barley $ 0.00 / kg
$ 0.00 		32 2.2 4.8%
12.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Amarillo56 g Amarillo Hops Pellet 8.6 Boil at 100 °C 15 min 12.66 16.3%
56 g Cascade56 g Cascade Hops Pellet 7 Whirlpool at 85 °C 10 min 8.52 16.3%
56 g Simcoe56 g Simcoe Hops Pellet 12.7 Whirlpool at 85 °C 10 min 15.46 16.3%
33 g Zythos33 g Zythos Hops Pellet 11 Whirlpool at 85 °C 10 min 2.37 9.6%
71 g Cascade71 g Cascade Hops Pellet 7 Dry Hop 3 days 20.7%
71 g Simcoe71 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 20.7%
343 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1,800 g Mango Flavor Boil 1 min.
 
Yeast
White Labs - Coastal Haze WLP067
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.74 bar       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Gilles' new NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 11 8 180 90 69
Add:

Gypsum: 4g
Epsom Salt ( MgSO4): 4g
NaCl: 1g
CaCl2: 13g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L strike at 78C Infusion -- 68 °C 60 min
30 L Fly Sparge -- 68 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.71 L. Suggest reducing initial water volume to 45.4 L and adding 7.31 L sparge/top-off.  
Strike water volume at mash thickness of 2.4 L/kg 29.9
Mash volume with grains 38.1
Grain absorption losses -12.4
Remaining sparge water volume (equipment estimates 36.2 L) 37.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.7 L) 54
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 46.7 L) 47.7
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47 L) 46
Total: 67.3  
Equipment Profile Used: System Default
 
Notes

Starter with 1L for 40 hours

Add 1.5kg of Mango in half of worth @ flameout

Whirlpool half of all hops in each batch at 85C for 10 min

Dry Hop (Day 15 for 3 days):
2.5 oz Simcoe
2.5 oz Cascade
1 oz Hull Melon
Mixed and divided for both batches


Also a Salt change for 3:1 (sulfure to chloride)

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  • Last Updated: 2024-05-25 12:49 UTC