2019 Mango IPA - Beer Recipe - Brewer's Friend

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2019 Mango IPA

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Tuesday March 19th 2019
1.064
1.014
6.6%
45.7
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.75 lb American - Pale 2-Row12.75 lb Pale 2-Row 37 1.8 82.3%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 9.7%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.8%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil at 212 °F 60 min 23.48 4.2%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil at 212 °F 15 min 11.65 4.2%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil at 212 °F 10 min 7.09 4.2%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil at 212 °F 5 min 3.43 4.2%
4 oz Citra4 oz Citra Hops Pellet 11 Whirlpool at 165 °F 20 min 33.3%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop at 66 °F 3 days 25%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop at 66 °F 3 days 25%
12 oz / $ 0.00
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
Temperature -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.73 g | 30.9 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.15 24.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 6 24  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

1 tsp gypsum mash
1 tsp CaCl mash

.5 tsp gypsum boil
.5 tsp CaCl boil

Irish Moss @ 10 minutes

Ramp fermentation to 68F day 4

Add mango puree post fermentation for 7 days

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  • Public: Yup, Shared
  • Last Updated: 2019-03-19 19:05 UTC