Mango Milkshake IPA V2 - Beer Recipe - Brewer's Friend

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Mango Milkshake IPA V2

185 calories 19.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 24.7 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RygorX
Rating:
4.00 (1 Review)

Calories: 185 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Thursday December 27th 2018
1.060
1.016
5.8%
21.8
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg American - Pilsner5.7 kg Pilsner 37 1.8 81.4%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 7.1%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 5.7%
0.40 kg Flaked Wheat0.4 kg Flaked Wheat 34 2 5.7%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.4 Boil 60 min 16.15 4.2%
20 g Citra20 g Citra Hops Pellet 13.4 Boil 5 min 5.66 8.3%
80 g El Dorado80 g El Dorado Hops Pellet 15.7 Dry Hop Day 4 33.3%
100 g Citra100 g Citra Hops Pellet 13.4 Dry Hop Day 4 41.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.4 Dry Hop Day 4 12.5%
240 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.40 g Calcium Chloride Water Agt Mash 1 hr.
3.70 g Gypsum Water Agt Mash 1 hr.
3.10 ml Lactic acid Water Agt Mash 1 hr.
450 g Lactose Flavor Boil 1 hr.
246 ml Amoretti Mango Flavor Primary 3 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 150 75 0
Higher Chloride to Sulphate ratio 2:1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.1 L BIAB INFUSION Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.8 L) 32.6
Mash volume with grains (equipment estimates 41.4 L) 37.2
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 24.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Fermentation beginning at 19c, raised to 22c over 3 days post high krausen and held for 2 days before dropping to 20c.

Added the mango flavour at day 3 (after high Krausen)

Dry hop charge added with 5 days go.

General note: Lactose will skew your gravity reading by at least 0.005 and the Amoretti syrup will also add some gravity so it’s hard to estimate final ABV % . Most likely 6.0-6.5%

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  • Last Updated: 2019-04-14 08:05 UTC