Dank-Man-Go NEIPA - Beer Recipe - Brewer's Friend

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Dank-Man-Go NEIPA

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Hunter Park Brewing
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Sunday November 4th 2018
1.070
1.018
6.7%
64.0
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Canadian - Pale 2-Row14 lb Pale 2-Row 36 1.75 44.1%
6 lb Rolled Oats6 lb Rolled Oats 33 2.2 18.9%
5 lb Canadian - ESB Malt5 lb ESB Malt 36 3.5 15.7%
5 lb Mango5 lb Mango 4.95 0 15.7%
1 lb Honey1 lb Honey - (late boil kettle addition) 42 2 3.1%
12 oz Lactose (Milk Sugar)12 oz Lactose (Milk Sugar) 41 1 2.4%
31.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 First Wort 0 min 11.27 2.4%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Whirlpool at 140 °F 15 min 5.11 2.4%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 15 min 12.77 7.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 140 °F 15 min 17.02 9.8%
1.50 oz strata1.5 oz strata Hops Pellet 13.1 Whirlpool at 180 °F 15 min 13.38 7.3%
0.50 oz strata0.5 oz strata Hops Pellet 13.1 Whirlpool at 140 °F 15 min 4.46 2.4%
5 oz Mosaic5 oz Mosaic Hops Pellet 12.5 Dry Hop at 70 °F 5 days 24.4%
2 oz Azacca2 oz Azacca Hops Pellet 15 Dry Hop at 70 °F 3 days 9.8%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop at 70 °F 3 days 19.5%
3 oz strata3 oz strata Hops Pellet 13.1 Dry Hop at 70 °F 3 days 14.6%
20.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Gypsum Water Agt Mash 0 min.
1 tbsp Calcium Chloride Water Agt Boil 1 hr.
1 tbsp irish moss Fining Boil 15 min.
1 tsp yeast nutrient Other Boil 10 min.
3 oz Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: bottle       CO2 Level: 2.4 Volumes
 
Target Water Profile
Vancouver (Seymour) 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 2 3 1 7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.25 qt Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.74 gal (50.98 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 0.74 gal (2.98 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.81 31.3  
Mash volume with grains 9.81 39.3  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 7.59 g | 30.4 qt) 7.93 31.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Pre boil volume (equipment estimates 12.67 g | 50.7 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 11.23 44.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 11 44  
Total: 15.74 63
Equipment Profile Used: System Default
 
Notes

Honey at flame out. No secodary. Add first dryhop edition at day 2 fermentation and swap out for 5 oz mosaic at day 5. Add previously frozen puréed mangos at day 5. keg/carbonate day 10

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  • Last Updated: 2019-04-15 10:59 UTC