Mango Baron Butterfly - Beer Recipe - Brewer's Friend

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Mango Baron Butterfly

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday March 22nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 44.9%
4.50 lb Briess - Wheat Malt, White4.5 lb Wheat Malt, White 39.1 2.5 40.4%
0.50 lb Briess - Bonlander Munich Malt 10L0.5 lb Bonlander Munich Malt 10L 35.9 10 4.5%
0.50 lb Gladfield - Chit Malt0.5 lb Chit Malt 15 1.52 4.5%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose 42 0.5 5.6%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 First Wort 0 min 7.89 16.7%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Whirlpool at 190 °F 0 min 3.1 50%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Whirlpool at 190 °F 0 min 3.1 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Wally's Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tried to mimic Bru'n Water Yellow Balanced profile
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.69 g | 18.8 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.59 g | 22.4 qt) 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.31 g | 25.2 qt) 5.5 22  
Total: 9.01 36.1
Equipment Profile Used: System Default
 
Notes

20 minute step mash at target 120 degrees for ferulic acid formation, then 45 minutes at 153.

Also adding one bottle fo Amoretti Mango Puree (282 grams sugar).

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  • Last Updated: 2020-07-27 19:46 UTC