Mango Dank - Beer Recipe - Brewer's Friend

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Mango Dank

222 calories 27.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Steven Turner
Calories: 222 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
Created: Friday April 5th 2019
1.071
1.024
6.1%
26.6
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Golden Promise3 kg Golden Promise 37 3 37.4%
1.25 kg German - Pilsner1.25 kg Pilsner 38 1.6 15.6%
150 g Briess - Brewers Oat Flakes150 g Brewers Oat Flakes 32.2 2.5 1.9%
150 g Munich Dark150 g Munich Dark 37 15.5 1.9%
2.98 kg Mango2.975 kg Mango 4.95 0 37.1%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 6.2%
8.03 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 First Wort at 79 °C 0 min 14.72 4%
20 g Rakau20 g Rakau Hops Pellet 10.5 Whirlpool 5 min 5.25 8%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 79 °C 5 min 3.08 8%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Whirlpool at 79 °C 5 min 3.5 8%
70 g Citra70 g Citra Hops Pellet 11 Dry Hop at 19 °C 2 days 28%
80 g Mosaic80 g Mosaic Hops Pellet 12.5 Dry Hop at 19 °C 8 days 32%
30 g Rakau30 g Rakau Hops Pellet 10.5 Dry Hop at 19 °C 8 days 12%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
25 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
South Manchester Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29.4 1 6 10 65.9 32.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L Sparge -- 64 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 11.8
Mash volume with grains 14.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 16.5 L) 16.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.2
Pre boil volume (equipment estimates 26.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 20
Total: 28.3  
Equipment Profile Used: System Default
"Mango Dank" Fruit Beer recipe by Steven Turner. All Grain, ABV 6.13%, IBU 26.55, SRM 5.06, Fermentables: (Golden Promise, Pilsner, Brewers Oat Flakes, Munich Dark, Mango, Lactose (Milk Sugar)) Hops: (Citra, Rakau, Mosaic) Other: (Whirlfloc, Gypsum)
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  • Last Updated: 2020-09-18 02:04 UTC