Bad Mango - Beer Recipe - Brewer's Friend

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Bad Mango

243 calories 32.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 51.5 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 243 calories (Per 330ml)
Carbs: 32.2 g (Per 330ml)
Created: Sunday March 12th 2017
1.077
1.030
6.2%
63.5
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.84 kg American - Pale Ale3.84 kg Pale Ale 37 3.5 27.4%
3.84 kg American - Pilsner3.84 kg Pilsner 37 1.8 27.4%
2.10 kg Flaked Barley2.1 kg Flaked Barley 32 2.2 15%
1.75 kg American - Wheat1.75 kg Wheat 38 1.8 12.5%
1.05 kg United Kingdom - Oat Malt1.05 kg Oat Malt 28 2 7.5%
0.70 kg Flaked Wheat0.7 kg Flaked Wheat 34 2 5%
0.76 kg Lactose (Milk Sugar)0.76 kg Lactose (Milk Sugar) 41 1 5.4%
14.04 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Mosaic60 g Mosaic Hops Pellet 12.5 Boil 60 min 37.42 4.1%
60 g Mosaic60 g Mosaic Hops Pellet 12.5 Boil 15 min 18.57 4.1%
60 g Mosaic60 g Mosaic Hops Pellet 12.5 Boil 5 min 7.46 4.1%
1,300 g Mosaic1300 g Mosaic Hops Pellet 12.5 Whirlpool 30 min 87.8%
1,480 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 kg Mango Pure Flavor Secondary 5 days
0.80 kg Lactose Other Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 821 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Askim Vannverk
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 1 6 10 3 60
CaCL2 - 30g
Caso4 - 30g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
59.8 L Infusion -- 68 °C 90 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.1 L. Suggest reducing initial water volume to 45.4 L and adding 11.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 61.88 L. Suggest reducing strike water volume to 36.64 L and adding 16.48 L sparge/top-off. 53.1
Strike water volume at mash thickness of 4 L/kg 53.1
Mash volume with grains 61.9
Grain absorption losses -13.3
Remaining sparge water volume (equipment estimates 17.7 L) 12.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 57.1 L) 51.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 50.5
Hops absorption losses (whirlpool, hop stand) -6.5
Going into fermentor 44
Total: 65.2  
Equipment Profile Used: System Default
 
Notes

30HL - Bad Mango - IPA 7.5% -

OG18.7P (17.6P uten sukker) 1.077
FG 5.4P 1.021

Meskes på 68c

275kg Pale Malt - 28.9%-
275kg Pilsner Malt - 28.9% -
150kg Flaked Barley -15.8%-
125kg Wheat Malt - 13.2% -
75kg Oat Malt - 7.9% -
50kg Flaked Wheat - 5.3% -


50kg Lactose


Vannjustering

CaCL2 - 300g
Caso4 - 300g

10kg Mosaic. 1 min før Whirpool.

Gjæres med WLP002. Kjøles til 16c, free rise til 20c.


100kg Mango tilsettes i fermenter.

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  • Last Updated: 2017-04-01 13:43 UTC