Mango Wheat - Beer Recipe - Brewer's Friend

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Mango Wheat

146 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Sage
Calories: 146 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Wednesday April 22nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 43.5%
5 lb American - White Wheat5 lb White Wheat 40 2.8 43.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
0.50 lb American - Munich - Dark 20L0.5 lb Munich - Dark 20L 33 20 4.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz galaxy0.5 oz galaxy Hops Pellet 17.8 Boil 20 min 17.38 25%
1.50 oz galaxy1.5 oz galaxy Hops Pellet 17.8 Whirlpool at 170 °F 0 min 8 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Orange Zest Flavor Primary 3 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
I want a crisp finish, so more sulfates to chlorine ratio
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.75 23  
Mash volume with grains 6.67 26.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.02 g | 32.1 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 5.98 g | 23.9 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Estimated amount in fermentor 6.44 25.8  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Mangoes to be added after first few days of fermentation. I'm hoping the sacch trois will give some pineapple flavors. Underpitch and pitch warm (85 degrees) to stress the yeast and get some of the fruity tastes.

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  • Public: Yup, Shared
  • Last Updated: 2020-04-23 14:30 UTC