Mango Milkshake IPA - Beer Recipe - Brewer's Friend

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Mango Milkshake IPA

249 calories 33.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.116 (recipe based estimate)
Post Boil Gravity: 1.160 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 249 calories (Per 330ml)
Carbs: 33.2 g (Per 330ml)
Created: Monday November 18th 2019
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OG: 1.069 FG: 1.019 ABV: 6.6% IBU: 49

1.079
1.031
6.3%
41.9
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 1.8 49.8%
1.20 kg American - Wheat1.2 kg Wheat 38 1.8 11.9%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 7.5%
2.50 kg Mango2.5 kg Mango - (late boil kettle addition) 4.95 0 24.9%
0.60 kg Lactose (Milk Sugar)0.6 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6%
10.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 30 min 20.63 33.3%
100 g Citra100 g Citra Hops Pellet 12.9 Whirlpool at 80 °C 30 min 21.29 33.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 1 days 16.7%
50 g Citra50 g Citra Hops Pellet 12.9 Dry Hop 1 days 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Bean Water Agt Secondary 0 min.
7.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
8 g Citric acid Water Agt Mash 1 hr.
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Townsville, QLD, Australia
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
30 L Strike 75 °C 70 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.9 L) 18.9
Mash volume with grains (equipment estimates 20.5 L) 23.4
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 8.1 L) 11
Volume increase from sugar/extract (late additions) 2.8
Boil off losses -2.9
Post boil Volume 8
Hops absorption losses (whirlpool, hop stand) -1
Top off amount 13
Volume into fermentor 20
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

Brew Date: 23/11/2019
0.5 x campden tablet
salts added as above.

31L in kettle
74C strike
71C actual
70C target mash 30 min
Final temp 70C


Empirical
19L in fermenter
OG1 = 1.057
Biotransformation hop after 36hrs
FG1 = 1.020
Rack to secondary and add 2.5kg mango and 0.5kg lactose on day 5
OG2 = 1.030
Added 2x vanilla pod tincture and kegged on day ?
FG = 1.022
ABV = x.xx%

Morgans American Ale (2x 15g) rehydrated

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  • Last Updated: 2019-12-03 08:44 UTC