Mango Cart Clone - Beer Recipe - Brewer's Friend

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Mango Cart Clone

163 calories 14.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.05 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MARZ Brewing
Calories: 163 calories (Per 16oz)
Carbs: 14.4 g (Per 16oz)
Created: Monday November 11th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rahr - Premium Pilsner6 lb Premium Pilsner 36.8 1.75 60%
4 lb Rahr - White Wheat4 lb White Wheat 39.1 3.2 40%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 60 min 13.29 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.06 lb Mango Flavor Secondary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.09 psi       Temp: 38 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 152 °F 152 °F 60 min
2.5 gal Batch Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 3.8 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 6.05 24.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.3 21.2  
Going into fermentor 5.3 21.2  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

After Mashing at 152 degrees for 60 mins, heat mash to 170 degrees and hold for 10 minutes before sparging.

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  • Last Updated: 2024-11-11 05:37 UTC