Mango Pale Ale - Beer Recipe - Brewer's Friend

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Mango Pale Ale

183 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.54 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Monday July 8th 2024
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OG: 1.059 FG: 1.015 ABV: 5.8% IBU: 38

1.056
1.010
6.0%
39.7
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Ireland - Ale Malt6 lb Ale Malt 37 3 92.3%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 7.7%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 6.9 Boil 60 min 12.3 25%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 10 Boil 30 min 13.7 25%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 10.6 Boil 10 min 13.7 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each BSG - Kerry Whirlfloc T Water Agt Boil 10 min.
2.01 lb Mango Other Primary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.6 gal Strike 156 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 5.6 22.4  
Mash volume with grains 6.12 24.5  
Grain absorption losses -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.54 18.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.6 22.4
Equipment Profile Used: System Default
 
Notes
  1. Heat strike water to 156F.
  2. Sit the brew bag into the water and slowly pour in the combined grain making sure to not create grain balls.
  3. Mash in your grain at 153F for 60 minutes stirring regularly. Note, make sure to keep an eye on temp throughout.
  4. After the mash in is complete, heat up the mash to 168F for 10 minutes for mash out and then pull the bag out.
  5. Bring the mash to the boil and add the bittering hops right after the "hot break" to avoid boil over.
  6. With 30 minutes to go, add the second round of hops.
  7. With 10 minutes to go, add the last round of hops and the crushed whirlpool.
  8. A
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  • Last Updated: 2024-07-25 10:30 UTC