mango jipa - Beer Recipe - Brewer's Friend

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mango jipa

205 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 900 liters (fermentor volume)
Pre Boil Size: 1050 liters
Post Boil Size: 1000 liters
Pre Boil Gravity: 15.5 °P (recipe based estimate)
Post Boil Gravity: 16.3 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 205 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Wednesday April 15th 2020
16.3 °P
4.1 °P
6.6%
41.8
8.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
125 kg American - Pale 2-Row125 kg Pale 2-Row 37 3.31 45.5%
100 kg American - Pilsner100 kg Pilsner 37 3.31 36.4%
25 kg United Kingdom - Oat Malt25 kg Oat Malt 28 3.84 9.1%
25 kg Belgian - Wheat25 kg Wheat 38 3.31 9.1%
275 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Columbus500 g Columbus Hops Pellet 15 Boil 60 min 18.74 12.2%
1,500 g Mosaic1500 g Mosaic Hops Pellet 12.5 Whirlpool 20 min 10.42 36.6%
1,200 g Ella1200 g Ella Hops Pellet 14.8 Whirlpool 20 min 9.87 29.3%
900 g Styrian Goldings900 g Styrian Goldings Hops Pellet 5.5 Whirlpool 20 min 2.75 22%
4,100 g / $ 0.00
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 10984 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
lab split
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
950 L Infusion -- 67 °C 60 min
400 L Sparge -- -- --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 926.2 L. Suggest reducing initial water volume to 45.4 L and adding 880.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1144 L 962.5
Strike water volume at mash thickness of 3.5 L/kg 962.5
Mash volume with grains 1144
Grain absorption losses -275
Remaining sparge water volume (equipment estimates 239.6 L) 363.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 926.2 L) 1050
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.5
Post boil Volume (equipment estimates 918 L) 1000
Hops absorption losses (whirlpool, hop stand) -18
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 982 L) 900
Total: 1325.9  
Equipment Profile Used: System Default
 
Notes

Mashing water: 950l
pH adjustment: 5.3.
Telescopic B °: 16
B ° after boiling (60p): 16.5
Salt in mash water for 1000l: 50g CaCl
Boiling Salt 1000l: NaCl 75g, CaCl 100g, Gypsum 55g, Epsom 30g
Hops: 0 minute hops are placed in WP cooled to 75 ° C.
During the main fermentation: Cold compilation + TBDg Blending of Peppers (Create Moisture)
Adding fruit at 18 degrees during fermentation: 20% of Mango Puree (no sugar)
>> Use Lactose as back up if it ends up way too dry.
Fermentation: starts at 17.5 degrees
Relieved to 18.5 degrees after day 2.
Lock it out at 7 Balling.
Stop: 4 Balling.
ABV: 6.66%

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  • Public: Yup, Shared
  • Last Updated: 2020-04-15 15:52 UTC