Mango/Hananero Vater IPA V3. - Beer Recipe - Brewer's Friend

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Mango/Hananero Vater IPA V3.

275 calories 31.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jonathan Miller
Calories: 275 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)
Created: Monday July 4th 2016
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OG: 1.063 FG: 1.015 ABV: 6.3% IBU: 45

1.082
1.025
7.6%
43.5
6.9
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 55.6%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 11.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.1%
2 lb American - Wheat2 lb Wheat 38 1.8 11.1%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 5.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 16 Boil 60 min 34.59 10.7%
0.25 oz Warrior0.25 oz Warrior Hops Pellet 16 Boil 30 min 8.86 3.6%
1.50 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1.5 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Boil 0 min 21.4%
1.50 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1.5 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Boil 0 min 21.4%
1.50 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1.5 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 5 days 21.4%
1.50 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1.5 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 5 days 21.4%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Tablet Fining Boil 15 min.
1 tsp Gypsum Water Agt Boil 1 hr.
6 lb Pureed Fresh Mango (12 fresh mangos) Flavor Secondary 5 days
3 each Sliced Habanero Pepper Flavor Secondary 5 days
8 oz Flaked Coconut Flavor Secondary 5 days
1 each Vanilla Bean Flavor Secondary 5 days
 
Yeast
Wyeast - London Ale 1028
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 13 psi CO2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Miller Water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.38 gal Strike 164 °F 152 °F --
6.38 gal Infusion 152 °F 152 °F 60 min
2.82 gal Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.57 g | 14.3 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge.
Adjunct addition notes:

  • Lactose can be added at flameout.
  • For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature,
    and then blend into puree.
  • Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top
    with very small amount of vodka (enough to cover the scraped bean and filling).
  • Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin
    bag.
  • Once fermentation is complete, cold crash for 24 hours and then package.
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  • Last Updated: 2020-04-06 16:29 UTC