Irish Blonde Mango Ale - Beer Recipe - Brewer's Friend

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Irish Blonde Mango Ale

195 calories 19.6 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: 6.84 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday July 6th 2024
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1.059
1.014
5.9%
36.5
4.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Rahr - Standard 2-Row9.75 lb Standard 2-Row 36.8 1.8 83%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.5%
1 lb Thomas Fawcett - Oat Malt1 lb Oat Malt 27.6 2 8.5%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Palisade0.75 oz Palisade Hops Pellet 7.5 Boil 60 min 21.94 30%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Boil 0 min 30%
1 oz Palisade1 oz Palisade Hops Pellet 7.5 Boil 15 min 14.52 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
880 ml Mango Flavor Primary 3 days
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.90 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.25 ml/gal Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.9 oz       Temp: 74 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53.9 11.8 0 69.8 81.3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 160 °F 152 °F 60 min
1 gal Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.17 g | 12.7 qt) 3.42 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.84 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.56 34.2
Equipment Profile Used: System Default
 
Notes

O.G. was 1.049. 880 ML of Mango puree added to primary @ 1.016 (2-days, raised gravity to 1.020) FG should be 1.014. 72 degrees in primary drop to 66 degrees after reaching 1.014. primary scheduled for 14 days. After 10 days gravity is 1.011

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  • Last Updated: 2024-08-21 17:37 UTC