Jalapeño Mango Cream Ale (2016/Citra) - Beer Recipe - Brewer's Friend

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Jalapeño Mango Cream Ale (2016/Citra)

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Modified from TBN Recipe
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday July 12th 2016
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OG: 1.071 FG: 1.015 ABV: 7.4% IBU: 35

1.060
1.013
6.2%
30.4
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 70%
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 25%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 60 min 22.29 25%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 10 min 8.08 25%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Jalepeno Flavor Mash 1 hr.
1 lb Jalepeno Flavor Secondary 3 days
4 each Mango Flavor Secondary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
9th and 9th, Salt Lake City, Utah
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
3.75 gal Strike Water: 163 (First Running: 2.75 gallons) Sparge -- 150 °F 60 min
3.75 gal +178 (target pre-boil: 6.5 gallons) Sparge -- 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains (equipment estimates 3.23 g | 12.9 qt) 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.96 g | 19.9 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.3 17.2  
Top off amount 0.7 2.8  
Going into fermentor 5 20  
Total: 8 32
Equipment Profile Used: System Default
 
Notes


1# Jalepenos in the mash (destem and chop)

Use a wide-mouth or bucket for secondary:

1# Jalepenos in the Secondary (clean and bake at 350 on a cookie sheet for 20-30 minutes - membrane & seeds removed) - 3 Days

4-5 Mangoes, pureed and put in the Secondary with the 1# of jalapeños. Soak mango puree in tequila to make sure any nasties are killed.

1/2 lbs. of Rice Hulls so sparge doesn't get stuck

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  • Last Updated: 2019-08-19 13:29 UTC