Mango Tango - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Mango Tango

185 calories 19.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 31 gallons (fermentor volume)
Pre Boil Size: 35 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday May 10th 2019
1.056
1.014
5.5%
11.3
5.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb German - Wheat Malt40 lb Wheat Malt 37 2 61.5%
20 lb German - Pilsner20 lb Pilsner 38 1.6 30.8%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 3.1%
3 lb Rice Hulls3 lb Rice Hulls 0 0 4.6%
65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Domestic Hallertau8 oz Domestic Hallertau Hops Pellet 3.9 Boil 0 min 28.6%
12 oz Domestic Hallertau12 oz Domestic Hallertau Hops Pellet 3.9 Whirlpool 15 min 11.31 42.9%
8 oz Domestic Hallertau8 oz Domestic Hallertau Hops Pellet 3.9 Dry Hop at 60 °F 8 days 28.6%
28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
329 ml Phosphoric acid Water Agt Other 0 min.
226 ml Phosphoric acid Water Agt Sparge 0 min.
4.70 g Magnesium Chloride Water Agt Mash 0 min.
4 g Magnesium Chloride Water Agt Sparge 0 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
8 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 567 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-
68 16 44 53 71 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.8 qt Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.29 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 33.25 gal (133 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 21.25 gal (85 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 26.16 gal (104.65 qt). Suggest reducing strike water volume to 6.8 gal (27.2 qt) and adding 14.16 gal (56.65 qt) sparge/top-off. 20.96 83.9  
Strike water volume at mash thickness of 1.29 qt/lb 20.96 83.9  
Mash volume with grains 26.16 104.7  
Grain absorption losses -8.13 -32.5  
Remaining sparge water volume (equipment estimates 20.66 g | 82.7 qt) 22.41 89.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 33.25 g | 133 qt) 35 140  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 31.45 125.8  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
Going into fermentor 31 124  
Total: 43.38 173.5
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Last Updated and Sharing
 
291
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-05-16 18:32 UTC