Grapefruit Mango Ale - Beer Recipe - Brewer's Friend

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Grapefruit Mango Ale

154 calories 9.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 35% (ending kettle)
Source: JASON CRANDALL
Rating:
4.00 (1 Review)

Calories: 154 calories (Per 12oz)
Carbs: 9.6 g (Per 12oz)
Created: Sunday November 8th 2015
1.048
1.003
5.9%
22.0
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Pale Ale Malt 2-Row2 lb Pale Ale Malt 2-Row 36.8 3.5 15.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
4.40 lb Mango4.4 lb Mango - (late boil kettle addition) 4.95 0 34.1%
3 lb Briess - DME Golden Light3 lb DME Golden Light 44.6 4 23.3%
8 oz Muntons - Light Dry Malt Extract (DME)8 oz Light Dry Malt Extract (DME) 42 4.3 3.9%
2 lb Rahr - White Wheat2 lb White Wheat 39.1 3.2 15.5%
12.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Ekuanot0.5 oz Ekuanot Hops Pellet 14.25 Boil 60 min 21.99 33.3%
0.50 oz Northern Brewer - Mighty Axe Tropica0.5 oz Mighty Axe Tropica Hops Pellet 8.8 Dry Hop 4 days 33.3%
0.50 oz Ekuanot0.5 oz Ekuanot Hops Pellet 14.25 Dry Hop 4 days 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Grapefruit Peel Flavor Primary 4 days
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
3 gal Sparge -- 165 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 3.61 14.4  
Mash volume with grains 4.01 16  
Grain absorption losses (steep / mash) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 6.01 g | 24.1 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.51 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 1.99 g | 7.9 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 3.61 14.4
Equipment Profile Used: System Default
 
Notes

Brewed on 9/23/2022

Pitch yeast right from the bag. SG = 1.050


9/27/2022

Added 0.5 Oz of Ekuanout and 0.5oz of tropica (the tropic was a bit old could use a more fresh batch)

Boiled the grapefruit peel for 5mins and added in. Also added the box of mango and stirred.



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  • Last Updated: 2022-09-28 01:31 UTC