Mango Tango 2018 Tweede Keer - Beer Recipe - Brewer's Friend

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Mango Tango 2018 Tweede Keer

158 calories 16.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jimbo Jones
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday May 31st 2017
1.048
1.012
4.8%
83.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dry Malt Extract - Pilsen12 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 44.4%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 14.8%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 7.4%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 3.7%
128 oz Mango128 oz Mango - (late boil kettle addition) 4.95 0 29.6%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Coadingham Centennial1.5 oz Coadingham Centennial Hops Leaf/Whole 10 Boil 60 min 20.73 16.7%
1.50 oz Coadingham Nuggett1.5 oz Coadingham Nuggett Hops Leaf/Whole 12 Boil 60 min 24.87 16.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 10 min 13.78 22.2%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Boil 5 min 9.51 22.2%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 210 °F 30 min 7.84 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 210 °F 30 min 6.24 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
64 oz Mango Nectar Flavor Secondary 6 days
3 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
62 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal mash Temperature -- 165 °F 30 min
2.5 gal Sparge Sparge -- 175 °F 3 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.84 gal (67.35 qt). Suggest reducing initial water volume to 10.15 gal (40.59 qt) and adding 4.84 gal (19.35 qt) sparge/top-off.    
Heat water added to kettle (equipment estimates 15.86 g | 63.4 qt) 6.88 27.5  
Mash volume with grains (equipment estimates 15.86 g | 63.4 qt) 7.44 29.7  
Grain absorption losses (steeping) -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.98 g | 59.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 1.85 7.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil volume 15.08 60.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 15 60  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.88 27.5
Equipment Profile Used: System Default
"Mango Tango 2018 Tweede Keer" Fruit Beer recipe by Jimbo Jones. Partial Mash, ABV 4.8%, IBU 82.97, SRM 5.34, Fermentables: (Dry Malt Extract - Pilsen, Pale 2-Row, Caramel / Crystal 20L, Honey Malt, Mango) Hops: (Coadingham Centennial, Coadingham Nuggett, Mosaic, El Dorado) Other: (Mango Nectar, Irish Moss)
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  • Last Updated: 2018-05-18 19:03 UTC