Magic Mango Dipa v2.0 - Beer Recipe - Brewer's Friend

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Magic Mango Dipa v2.0

254 calories 21.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 254 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Friday October 6th 2017
1.083
1.014
9.0%
105.1
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pale Ale6 kg Pale Ale 39 2.3 78.9%
0.30 kg Finland - Crystal Malt 500.3 kg Crystal Malt 50 35 19 3.9%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 2.6%
0.80 kg Cane Sugar0.8 kg Cane Sugar 46 0 10.5%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 0 2.6%
0.10 kg Maltodextrin0.1 kg Maltodextrin 39 0 1.3%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g magnum5 g magnum Hops Pellet 14.7 Boil 60 min 8.05 1.9%
20 g Chinook20 g Chinook Hops Pellet 12.1 Boil 15 min 13.15 7.5%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 15 min 13.59 7.5%
60 g Chinook60 g Chinook Hops Pellet 12.1 Whirlpool at 78 °C 10 min 34.58 22.6%
60 g Mosaic60 g Mosaic Hops Pellet 12.5 Whirlpool at 78 °C 10 min 35.72 22.6%
50 g Chinook50 g Chinook Hops Pellet 12.1 Dry Hop 7 days 18.9%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 18.9%
265 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
10 ml 80% lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Temperature -- 68 °C 60 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 20.8
Mash volume with grains 25.1
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 13.4 L) 14.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 27.5 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 21
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Adding 1kg of mango purée (as sugar under fermentables) Le Fruit de Monin Mango.

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  • Last Updated: 2017-10-06 13:29 UTC