Bay Breeze Mango Milkshake - Beer Recipe - Brewer's Friend

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Bay Breeze Mango Milkshake

325 calories 39 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 325 calories (Per 12oz)
Carbs: 39 g (Per 12oz)
Created: Wednesday January 1st 2020
1.096
1.032
8.4%
36.3
7.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
34.91 lb American - Pilsner34.91 lb Pilsner 37 1.8 61.5%
7.27 lb Rolled Oats7.27 lb Rolled Oats 33 2.2 12.8%
7.27 lb American - White Wheat7.27 lb White Wheat 40 2.8 12.8%
2.91 lb Canadian - Honey Malt2.91 lb Honey Malt 37 25 5.1%
4.36 lb Lactose (Milk Sugar)4.36 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.7%
56.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.91 oz Simcoe2.91 oz Simcoe Hops Pellet 12.7 Boil 60 min 36.31 20%
2.91 oz Mosaic2.91 oz Mosaic Hops Pellet 12.5 Boil 0 min 20%
2.91 oz Citra2.91 oz Citra Hops Pellet 11 Boil 0 min 20%
2.91 oz Mosaic2.91 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 20%
2.91 oz Citra2.91 oz Citra Hops Leaf/Whole 11 Dry Hop 7 days 20%
14.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.45 lb Green Apple Puree Other Mash 10 hr.
4.07 tsp Vanilla Extract Flavor Secondary 0 min.
7.27 lb Mango Puree Water Agt Mash 0 min.
2.18 g/gal Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.58 g/gal Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 485 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 200 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.7 gal Strike 151 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 156 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.83 gal (55.31 qt). Suggest reducing initial water volume to 11.66 gal (46.63 qt) and adding 1.83 gal (7.31 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.82 gal (95.3 qt). Suggest reducing strike water volume to 7.81 gal (31.24 qt) and adding 11.82 gal (47.3 qt) sparge/top-off. 19.64 78.5  
Strike water volume at mash thickness of 1.5 qt/lb 19.64 78.5  
Mash volume with grains (equipment estimates 19.82 g | 79.3 qt) 23.82 95.3  
Grain absorption losses -6.55 -26.2  
Remaining sparge water volume (equipment estimates 0.64 g | 2.6 qt) 6.16 24.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.48 g | 53.9 qt) 19 76  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.33 -1.3  
Post boil Volume 12 48  
Top off amount 4 16  
Going into fermentor 16 64  
Total: 25.8 103.2
Equipment Profile Used: System Default
 
Notes

We will heat water to 175 and add grains at 170.

We will condition mash and sparge water to get 200 ppm of Chloride.

We will put the Apple Puree in the Mash.

Lactose goes into the boil with 10 minutes left.

Mango and Vanilla goes into secondary fermentation.

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  • Last Updated: 2020-02-29 14:42 UTC