Mango Maya Milshake IPA - Beer Recipe - Brewer's Friend

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Mango Maya Milshake IPA

339 calories 41.2 g 378 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 339 calories (Per 378ml)
Carbs: 41.2 g (Per 378ml)
URL: https://www.instagram.com/explore/tags/mangomaya18/
Created: Saturday May 16th 2020
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1.094
1.032
8.2%
39.0
7.1
5.3
67.13
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.08 kg Simpsons - Best Pale Ale4.08 kg Best Pale Ale £ 1.48 / kg
£ 6.04 		37.5 2 39%
0.90 kg United Kingdom - Oat Malt0.9 kg Oat Malt £ 4.44 / kg
£ 4.00 		28 2 8.6%
453.60 g Castle Malting - Château Biscuit453.6 g Château Biscuit £ 3.12 / kg
£ 1.42 		35 17 4.3%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) £ 7.12 / kg
£ 3.56 		41 1 4.8%
0.90 kg Flaked Oats0.9 kg Flaked Oats £ 3.24 / kg
£ 2.92 		33 2.2 8.6%
0.90 kg German - Wheat Malt0.9 kg Wheat Malt £ 1.98 / kg
£ 1.78 		37 2 8.6%
2.72 kg Mango2.72 kg Mango - (late boil kettle addition) £ 4.00 / kg
£ 10.88 		4.95 0 26%
10.45 kg / £ 30.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21.25 g Columbus21.25 g Columbus Hops £ 0.04 / g
£ 0.77 		Pellet 13 Boil 60 min 29.8 5.7%
85.05 g Citra85.05 g Citra Hops £ 0.07 / g
£ 5.61 		Pellet 11 Boil 0 min 23%
85.05 g Mosaic85.05 g Mosaic Hops £ 0.07 / g
£ 5.92 		Pellet 12.5 Boil 0 min 23%
85.05 g Citra85.05 g Citra Hops £ 0.07 / g
£ 5.61 		Pellet 11 Dry Hop 3 days 23%
85.05 g Mosaic85.05 g Mosaic Hops £ 0.07 / g
£ 5.92 		Pellet 12.5 Dry Hop 3 days 23%
8.50 g Columbus8.5 g Columbus Hops £ 0.04 / g
£ 0.31 		Pellet 13 Boil 30 min 9.16 2.3%
369.95 g / £ 24.14
 
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla bean £ 3.50 / each
£ 3.50 		Flavor Secondary 0 min.
227 g Flaked coconut £ 7.50 / kg
£ 1.70 		Flavor Secondary 3 days
6 g Gypsum Water Agt Mash 1 hr.
17.16 ml Lactic acid Water Agt Mash 1 hr.
£ 5.20
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
£ 2.40 / each
£ 7.20
Attenuation (custom):
72.5%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 427 B cells required
£ 7.20 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.74 bar       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.7 L Strike 69 °C 67 °C 60 min
9.15 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.7
Mash volume with grains 26.5
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 9.2 L) 12.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23.1 L) 26.5
Volume increase from sugar/extract (late additions) 2.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 19 L) 20.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.8 L) 19
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Recipe is for 70% brewhouse efficiency. Standard infusion mash at 152 for 60 minutes and batch sparge.

Adjunct addition notes :

  • Lactose can be added at flameout
  • For the mango, plan to add after high krausen. I buy frozen mango chunks, thaw at room temperature, then blend into puree.
  • vanilla bean should be prepared in a tincture : split and scrape the bean(s), add to a small glass and top with very small amount of vodka (enough to cover the scraped bean and filling)
  • add the vanilla bean tincure and coconut with the dry hops - usually put them all together in a muslin bag
  • once fermentation is complete i usually cold crash for 24 hours then package.
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  • Last Updated: 2021-02-06 16:44 UTC