001 Last Mango in Paris - Beer Recipe - Brewer's Friend

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001 Last Mango in Paris

207 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Me
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday July 17th 2017
1.063
1.012
6.7%
51.7
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb American - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 87%
8 oz German - CaraMunich III8 oz CaraMunich III 34 57 3.3%
9.60 oz American - Carapils (Dextrine Malt)9.6 oz Carapils (Dextrine Malt) 33 1.8 3.9%
12 oz Corn Sugar - Dextrose12 oz Corn Sugar - Dextrose 46 0.5 4.9%
2 oz American - Caramel / Crystal 10L2 oz Caramel / Crystal 10L 35 10 0.8%
243.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 Boil 60 min 27.05 22.2%
14 g Pacific Jade14 g Pacific Jade Hops Pellet 13 Boil 60 min 24.62 15.6%
5 g Centennial5 g Centennial Hops Pellet 10 Boil 0 min 5.6%
3 g Citra3 g Citra Hops Pellet 11 Boil 0 min 3.3%
8 g Pacific Jade8 g Pacific Jade Hops Pellet 13 Boil 0 min 8.9%
3 g Chinook3 g Chinook Hops Pellet 13 Hopback at 200 °F 0 min 3.3%
3 g Citra3 g Citra Hops Pellet 11 Hopback at 200 °F 0 min 3.3%
5 g Pacific Jade5 g Pacific Jade Hops Pellet 13 Hopback at 200 °F 0 min 5.6%
7 g Citra7 g Citra Hops Pellet 11 Dry Hop 7 days 7.8%
5 g Centennial5 g Centennial Hops Pellet 10 Dry Hop 0 days 5.6%
3 g Chinook3 g Chinook Hops Pellet 13 Dry Hop 0 days 3.3%
14 g Pacific Jade14 g Pacific Jade Hops Pellet 13 Dry Hop 0 days 15.6%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Habenero Other Secondary 7 days
3.50 lb Mango Other Secondary 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
Brett A or Clusinnii
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
3250
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
1 qt 1 qt per lb Temperature -- 122 °F 30 min
1.33 qt add .33qt to raise Temperature -- 151 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.81 19.3  
Mash volume with grains 5.97 23.9  
Grain absorption losses -1.81 -7.2  
Remaining sparge water volume 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.32 g | 33.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 5.18 g | 20.7 qt) 6 24  
Hops absorption losses (hopback) -0.01 -0.1  
Estimated amount in fermentor 5.99 23.9  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

1) Will be 7% ABV after fruit addition.
2) Recipe based on Mango Tango with the Mango, Habanero, and all hop additions cut by 50%. Base malt also lowered to achieve a final ABV of 7%. I was able to find the Flying Dog Mango Habanero I was trying to emulate. Mango Tango is much heavier in all categories than Last Mango in Paris. Note I love both beers but they are different.

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  • Last Updated: 2018-12-28 13:51 UTC