Mango NEIPA - Beer Recipe - Brewer's Friend

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Mango NEIPA

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Saturday April 18th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 72.1%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 13.1%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 4.9%
1.50 lb Bestmalz - BEST Chit Malt1.5 lb BEST Chit Malt 23 1.4 9.8%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Amarillo (8.6 AA)1.5 oz Amarillo (8.6 AA) Hops Pellet 8.6 Boil at 210 °F 0 min 14.3%
0.75 oz Citra (11 AA)0.75 oz Citra (11 AA) Hops Pellet 11 Whirlpool at 170 °F 20 min 16.85 7.1%
0.75 oz Citra (11 AA)0.75 oz Citra (11 AA) Hops Pellet 11 Whirlpool at 160 °F 15 min 10.11 7.1%
0.75 oz Mosaic (12.5 AA)0.75 oz Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 170 °F 20 min 19.15 7.1%
0.75 oz Mosaic (12.5 AA)0.75 oz Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 160 °F 15 min 11.49 7.1%
3 oz Citra (11 AA)3 oz Citra (11 AA) Hops Pellet 11 Dry Hop 3 days 28.6%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 28.6%
10.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.25 g Epsom Salt Water Agt Mash 1 hr.
3.10 g Epsom Salt Water Agt Sparge 1 hr.
1.80 g Gypsum Water Agt Mash 1 hr.
2.75 g Gypsum Water Agt Sparge 1 hr.
0.50 tsp Phosphoric acid Water Agt Mash 1 hr.
9.30 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
0.10 ml Phosphoric acid Water Agt Sparge 1 hr.
0.10 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98 10 6 140 85 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Strike 169 °F 156 °F 60 min
23 qt Sparge 175 °F -- --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.96 19.8  
Mash volume with grains (equipment estimates 6.06 g | 24.3 qt) 6.18 24.7  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Going into fermentor 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

For hops, at flameout add 1.5 ounces Amarillo. Add .75 ounces of Citra and .75 ounces Mosaic at 175 degrees and then another .75 ounces of Citra and .75 ounces Mosaic at 165. Allow to sit for 15 minutes and chill to pitching temp.

For dry hopping, mix 3 ounces Citra and 3 ounces Mosaic. Add 3 ounce mixture into fermenter after two days of active fermentation. Remove after 3 days. Add second 3 ounce mixture to fermenter on day 7. Remove after 3 days.

Safale-33 is another yeast to try for more tropical flavors.

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  • Last Updated: 2020-06-29 16:33 UTC