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NEIPA #3 - Mango

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)

Created: Thursday May 31st 2018

Original Gravity:

1.057

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

51.1

SRM (morey):

7.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale	38	3.75	73%
500 g	Flaked Oats500 g Flaked Oats	33	2.2	14.6%
250 g	Flaked Wheat250 g Flaked Wheat	34	2	7.3%
125 g	Canadian - Honey Malt125 g Honey Malt	37	25	3.6%
50 g	German - Acidulated Malt50 g Acidulated Malt	27	3.4	1.5%
3,425 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Citra15 g Citra Hops	Pellet	12.5	Whirlpool at 90 °C	20 min	15.63	10%
15 g	Mosaic15 g Mosaic Hops	Pellet	12.9	Whirlpool at 90 °C	20 min	16.13	10%
15 g	Vic Secret15 g Vic Secret Hops	Pellet	15.5	Whirlpool at 90 °C	20 min	19.38	10%
15 g	Citra15 g Citra Hops	Pellet	12.5	Dry Hop	7 days		10%
15 g	Mosaic15 g Mosaic Hops	Pellet	12.9	Dry Hop	7 days		10%
15 g	Vic Secret15 g Vic Secret Hops	Pellet	15.5	Dry Hop	7 days		10%
20 g	Citra20 g Citra Hops	Pellet	12.5	Dry Hop	4 days		13.3%
20 g	Mosaic20 g Mosaic Hops	Pellet	12.9	Dry Hop	4 days		13.3%
20 g	Vic Secret20 g Vic Secret Hops	Pellet	15.5	Dry Hop	4 days		13.3%
150 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops	15.63	33.3%
50 g	Mosaic (Pellet) 50 g Mosaic (Pellet) Hops	16.13	33.3%
50 g	Vic Secret (Pellet) 50 g Vic Secret (Pellet) Hops	19.38	33.3%
150 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L		Infusion	--	67 °C	75 min
7 L		Sparge	--	76 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
0.80 g	Gypsum	Water Agt	Mash	0 min.
3.20 g	Calcium Chloride	Water Agt	Mash	0 min.
1.40 g	Wyeast nutrient	Other	Boil	10 min.
500 g	Frozen Mango	Flavor	Secondary	7 days

Yeast

White Labs - Burlington Ale Yeast WLP095

Amount:	1 Each	Cost:
Attenuation (avg):	75.5%	Flocculation:	Medium
Optimum Temp:	19 - 21 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 126 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar CO₂ Level: 2.4 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	13	15	150	50	0
Tokyo tap water as a base, and trying to get a higher chloride to sulfate ratio. It won't let me import my saved water calc, which is not perfectly on these numbers.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

506

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Brews

Public: Yup, Shared
Last Updated: 2018-07-09 04:42 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 $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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