View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Mango Milkshake IPA V2

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: NorMalt
Calories: 265 calories (Per 500ml)
Carbs: 26.1 g (Per 500ml)

Created: Monday February 15th 2021

Original Gravity:

1.057

Final Gravity:

1.013

ABV (standard):

5.8%

IBU (tinseth):

60.3

SRM (daniels):

9.6

Mash pH

5.2

Cost kr

3.52

Want no ads? Go Premium and unlock all our brewing tools!

Fermentation History

Target 20°C
Ambient: {{ stats.ambient | number:0 }} °C

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 500ml
Carbs: {{ stats.carbs | number:1 }} g / 500ml

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5,500 g	Crisp Malting - Extra Pale Maris Otter5500 g Extra Pale Maris Otter		37.5	1.31	48.5%
2,500 g	Mango2500 g Mango - (late boil kettle addition)		4.95	0	22%
1,600 g	Weyermann - Pale Wheat1600 g Pale Wheat	kr 2.20 / kg kr 3.52	36	1.31	14.1%
800 g	Flaked Oats800 g Flaked Oats		33	2.2	7%
450 g	Lactose (Milk Sugar)450 g Lactose (Milk Sugar) - (late boil kettle addition)		41	1	4%
400 g	Weyermann - Caramunich Type 1400 g Caramunich Type 1		33.5	34.29	3.5%
100 g	Weyermann - Caramunich Type 2100 g Caramunich Type 2		34	45.53	0.9%
11,350 g / kr 3.52

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Columbus35 g Columbus Hops	Pellet	15	Boil	60 min	34.26	9.6%
30 g	Citra30 g Citra Hops	Pellet	12.9	Whirlpool	0 min	9.68	8.2%
30 g	Amarillo30 g Amarillo Hops	Pellet	8.6	Whirlpool	0 min	6.45	8.2%
30 g	Mosaic30 g Mosaic Hops	Pellet	13.2	Whirlpool	0 min	9.9	8.2%
80 g	Citra80 g Citra Hops	Pellet	12.9	Dry Hop	4 days		21.9%
80 g	Amarillo80 g Amarillo Hops	Pellet	8.6	Dry Hop	4 days		21.9%
80 g	Mosaic80 g Mosaic Hops	Pellet	13.2	Dry Hop	4 days		21.9%
365 g / kr 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Columbus (Pellet) 35 g Columbus (Pellet) Hops	34.26	9.6%
110 g	Citra (Pellet) 110 g Citra (Pellet) Hops	9.68	30.1%
110 g	Amarillo (Pellet) 110 g Amarillo (Pellet) Hops	6.45	30.1%
110 g	Mosaic (Pellet) 110 g Mosaic (Pellet) Hops	9.9	30.1%
365 g / kr 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
27 L		Strike	73 °C	65 °C	60 min
	Mash-out	Temperature	65 °C	77 °C	15 min
27 L		Sparge	77 °C	77 °C	--
Starting Mash Thickness: 3.25 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
0.75 tsp	Yeast Nut	Water Agt	Boil	15 min.
2.41 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.60 g	Epsom Salt	Water Agt	Mash	1 hr.
13.40 g	Gypsum	Water Agt	Mash	1 hr.
1.37 g	Salt	Water Agt	Mash	1 hr.
0.95 g	Magnesium Chloride	Water Agt	Mash	1 hr.
8.37 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - Verdant IPA

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 197 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

Mango Puré:
Sous vide 2.5 kg frozen mango @ 70°C for 5 hours.
Massage the sous vide bags to make mango puré. Cool the bags.

Add lactose, yeast nut and protafloc 10 min before flame-out.
(Note: if measuring SG before adding lactose, remember to subtract lactose contribution)

Add mango puré when adding yeast.

Ferment @ 0.8 bar.

Add dry hops when fermentation is 66% finished (SG=1.027). Keep oxygen out!

Cold crash @ 0°C 2 days after finished fermentation.

Keg after 3 days at 0°C. Keep oxygen out!

Curtesy: https://www.brewersfriend.com/homebrew/recipe/view/540738/bonnie-and-clyde-mango-milkshake-neipa-we-used-to-be-good-but-then-we-got-bored

Last Updated and Sharing

1,193

Views

Brews

Public: Yup, Shared
Last Updated: 2021-06-11 21:50 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

Mango Milkshake IPA V2

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}