Mango Fandango - Beer Recipe - Brewer's Friend

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Mango Fandango

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 80 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 49 liters
Post Boil Size: 41.7 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Yeasty Boys Brewing
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday September 9th 2019
1.051
1.012
5.1%
20.3
5.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Great Western - American - Pale 2-Row4.5 kg American - Pale 2-Row 37 1.8 45%
2 kg American - Wheat2 kg Wheat 38 1.8 20%
1.50 kg Flaked Wheat1.5 kg Flaked Wheat 34 2 15%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5%
0.50 kg American - Caramel / Crystal 30L0.5 kg American - Caramel / Crystal 30L 34 30 5%
1 kg American - Rice Hulls1 kg American - Rice Hulls 0 0 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Cascade21 g Cascade Hops Pellet 7 Boil 30 min 6.24 10.4%
30 g Mosaic30 g Mosaic Hops Pellet 14.2 Boil 5 min 4.69 14.9%
30 g Azacca30 g Azacca Hops Pellet 13 Whirlpool at 80 °C 30 min 9.38 14.9%
60 g Mosaic60 g Mosaic Hops Pellet 14.2 Dry Hop 4 days 29.9%
60 g Citra60 g Citra Hops Pellet 12.5 Dry Hop 4 days 29.9%
201 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
8.60 ml Lactic acid Water Agt Mash 1 hr.
5.23 ml Lactic acid Water Agt Sparge 1 hr.
0.50 L Mango Puree Flavor Secondary 5 days
0.50 L Peach Puree Flavor Secondary 5 days
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.6 bar       Temp: 4 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Protien Rest Infusion -- 58 °C 15 min
Beta Rest Temperature -- 63 °C 35 min
Alpha Rest Temperature -- 69 °C 30 min
Cast Temperature -- 76 °C 10 min
35 L Sparge -- 80 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.56 L. Suggest reducing initial water volume to 45.4 L and adding 4.16 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains (equipment estimates 36.6 L) 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 30.5 L) 29.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.6 L) 49
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 41.7
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.1
Going into fermentor 41.6
Total: 59.9  
Equipment Profile Used: System Default
"Mango Fandango" American Wheat Beer recipe by Yeasty Boys Brewing. All Grain, ABV 5.06%, IBU 20.31, SRM 5.2, Fermentables: (American - Pale 2-Row, Wheat, Flaked Wheat, Flaked Oats, American - Caramel / Crystal 30L, American - Rice Hulls) Hops: (Cascade, Mosaic, Azacca, Citra) Other: (Whirlfloc, Beer Nutrient, Calcium Chloride (dihydrate), Gypsum, Lactic acid, Mango Puree, Peach Puree)
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  • Public: Yup, Shared
  • Last Updated: 2019-09-11 19:17 UTC