mango habenero ipa - Beer Recipe - Brewer's Friend

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mango habenero ipa

225 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 8.5 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Monday January 25th 2016
1.068
1.015
6.9%
53.1
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 81%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 9.5%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 16.78 3.4%
4 oz Cascade4 oz Cascade Hops Pellet 7 Whirlpool at 175 °F 15 min 7.4 27.6%
4 oz Centennial4 oz Centennial Hops Pellet 10 Whirlpool at 175 °F 15 min 10.57 27.6%
4 oz Citra4 oz Citra Hops Pellet 11 Whirlpool at 175 °F 15 min 11.63 27.6%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 175 °F 15 min 6.71 13.8%
14.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb mango puree Flavor Secondary 10 min.
5 each habenero Spice Boil 10 min.
2 each habenero Spice Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 267 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 1/4 tsp gypsum to mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal single Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.83 27.3  
Mash volume with grains 8.51 34  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 6.59 g | 26.4 qt) 7.55 30.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.54 g | 42.2 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 9.03 36.1  
Hops absorption losses (whirlpool, hop stand) -0.53 -2.1  
Going into fermentor 8.5 34  
Total: 14.38 57.5
Equipment Profile Used: System Default
 
Notes

Use 4 lbs. Of mangos pureed. Make your own puree with about 8 mangoes. Add half a campdon tablet let sit 30 mins. Split between 2 gallon zip lock bags and freeze.

Use 6 habenero pureed. In boil
Use 2 habenero pureed mixed in with mangoes.


Carboy 1: dry hop 1oz Centennial, 2oz Citra add 1 sliced habenero to secondary for 7 days.

Carboy 2: dry hop 2 Oz simcoe, 1 Oz citra, add 2 sliced habeneros to secondary for 7 days.

Try different hops and or different yeast in carboys to experiment and fine tune recipe to your palate.

This will be spicy!!! Use less habeneros in boil if you prefer. You can always add more to secondary..

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  • Last Updated: 2019-06-22 20:51 UTC