Mango Wango - Beer Recipe - Brewer's Friend

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Mango Wango

143 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Derek
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Monday August 12th 2019
1.044
1.008
4.6%
8.6
6.6
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 75.7%
2 lb Briess - Red Wheat Raw2 lb Red Wheat Raw 36.8 2 18.9%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.4%
2 oz German - Melanoidin2 oz Melanoidin 37 25 1.2%
3 oz American - Caramel / Crystal 150L3 oz Caramel / Crystal 150L 33 150 1.8%
10.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Leaf/Whole 11 Boil 15 min 8.61 11.1%
2 oz Citra2 oz Citra Hops Leaf/Whole 11 Boil 0 min 44.4%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Boil 0 min 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16.75 ml Lactic acid Water Agt Mash 1 hr.
13.90 g mango puree Flavor Secondary 5 days
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Strike -- 135 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.96 15.8  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 5.11 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.42 g | 29.7 qt) 7.5 30  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 9.07 36.3
Equipment Profile Used: System Default
"Mango Wango" No Profile Selected beer recipe by Derek. All Grain, ABV 4.63%, IBU 8.61, SRM 6.55, Fermentables: (Pale 2-Row, Red Wheat Raw, Carapils (Dextrine Malt), Melanoidin, Caramel / Crystal 150L) Hops: (Citra, Galaxy) Other: (Lactic acid, mango puree, Calcium Chloride (dihydrate), Gypsum)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-12 21:13 UTC