LAZY Mango NEIPA - Beer Recipe - Brewer's Friend

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LAZY Mango NEIPA

162 calories 15.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sunky Dunky
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday April 14th 2020
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OG: 1.069 FG: 1.019 ABV: 6.6% IBU: 49

1.053
1.011
5.5%
41.2
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Pale Ale4.5 kg Pale Ale 39 2.3 86.5%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 9.6%
200 g Flaked Oats200 g Flaked Oats 33 2.2 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amarillo25 g Amarillo Hops Leaf/Whole 8.6 Boil 60 min 24.26 50%
25 g Lemondrop25 g Lemondrop Hops Leaf/Whole 6 Boil 60 min 16.92 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
1 kg Mango Flavor Other 0 min.
1 kg Pineapple Other Other 0 min.
 
Yeast
Muntons Premium Gold
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
23 L Drop your malts in a bag and keep the temperature at 67 degree for 1 hour Infusion 70 °C 67 °C 60 min
For mash-out rise up the heat to 75 degrees and stay there for 10 mins Infusion -- 75 °C 10 min
5 L Homogenously pour the 75 degree water Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 34.1
Mash volume with grains (equipment estimates 37.5 L) 37.5
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Volume into fermentor 22
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

It will be ready in 2 weeks.

Last 5 days the pineapple and mango are sliced and added.

Hint: Slice the fruits and keep them 1 day in freezer to kill bacteria and enzymes.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-26 21:01 UTC