Mango Habanero IPA Beer Recipe | All Grain Imperial IPA by Meadhawg | Brewer's Friend
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Mango Habanero IPA

285 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (6 Reviews)

Calories: 285 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Thursday July 18th 2013
1.086
1.018
8.9%
98.1
8.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 81.1%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 10.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5.4%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 2.7%
18.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 15 Boil 60 min 57.62 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 23.62 13.3%
1.25 oz Centennial1.25 oz Centennial Hops Pellet 10 Boil 10 min 13.93 16.7%
1 oz Citra1 oz Citra Hops Pellet 11.1 Boil 1 min 1.47 13.3%
1 oz Zythos1 oz Zythos Hops Pellet 11 Boil 1 min 1.46 13.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop 0 days 6.7%
1 oz Citra1 oz Citra Hops Pellet 10 Dry Hop 0 days 13.3%
0.50 oz Zythos0.5 oz Zythos Hops Pellet 11 Dry Hop 0 days 6.7%
7.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike water at 160 Infusion -- 150 °F 60 min
5 gal Sparge -- 170 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining Boil 5 min.
44 oz Pureed Frozen Mango Flavor Boil 5 min.
1 each Pureed Habanero Pepper Flavor Boil 5 min.
32 oz Organic Mango Juice Flavor Secondary 0 min.
1 each Sliced Habanero Pepper Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.6 oz / .66 C      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Add the pureed mango and habanero to the boil with about 5 minutes left. When transferring to the primary do NOT strain the wort.

One week in primary

Add mango juice, sliced habanero and dry hops when transferring to the secondary.

Two Weeks in secondary

OG 1.065
FG 1.009
ABV 7.35%

OG 1.080 - lots of sediment
FG 1.012
ABV 8.9%

Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%

OG 1.084
FG 1.012
ABV 9.5%

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Last Updated and Sharing
 
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Views
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-09 02:46 UTC
Discussion about this recipe:
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Brewer profile picture
bigjohn68 03/19/2016 at 01:01am
5 of 5




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tapmcse 09/25/2016 at 06:18pm
5 of 5

This is a really good brew. One of the top three my friends ask me to brew again and again.


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Phat Kat 03/28/2017 at 05:34pm
5 of 5

I've made this a few times. I put Idaho7 hops for dry hopping, and habenaro when kegging.


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Palm Tree Abbey 05/03/2017 at 01:02am
5 of 5

I've based a mango IPA on this recipe. Used Magnum, Mosaic and Zythos to accentuate the fruity flavour. Also added some flaked wheat and rolled oats to give it more of a juicy look and mouthfeel.


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FUEGO-RISE 12/08/2017 at 01:20pm
5 of 5

OK so i recently did an altered version of this batch by making a kombucha beer style of it the only thing was that i did 2/3 of the carboy of sugar boost kombucha mix of green and black fermented tea elixir with about 9 cups of cane sugar. made about 1/3 of liquids worth of this recipe out of a 5.5 gal batch after finishing the 60 min boil point @ 160 added 1000 ml of mango puree additional* also used about 3 cups molases .after 12 days did a 3rd fermentation after pulling 4.5 gal out of the carboy (lots of settlement) added to 500 ml of mango puree with 1/2 a habanero blended into the mango and boiled for 8 mins at 160 degrees. I let it cool for about 4 hours to make sure it was no more than 68 degrees and re carboy after cleaning the vessel for another 5 days and bottled. loved it had a nice dark amber look to it very good taste to mix into the kombucha style beer brewing. took a risk but it was a successful one no funny banana smells nothing but sweet tangy mango fruity reached about 7.5% alcohol and you can feel the drunk kick around around half a beer bottle hit ya. surprisingly beautiful and the ladies loved it!


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FUEGO-RISE 12/08/2017 at 01:21pm
OK so i recently did an altered version of this batch by making a kombucha beer style of it the only thing was that i did 2/3 of the carboy of sugar boost kombucha mix of green and black fermented tea elixir with about 9 cups of cane sugar. made about 1/3 of liquids worth of this recipe out of a 5.5 gal batch after finishing the 60 min boil point @ 160 added 1000 ml of mango puree additional* also used about 3 cups molases .after 12 days did a 3rd fermentation after pulling 4.5 gal out of the carboy (lots of settlement) added to 500 ml of mango puree with 1/2 a habanero blended into the mango and boiled for 8 mins at 160 degrees. I let it cool for about 4 hours to make sure it was no more than 68 degrees and re carboy after cleaning the vessel for another 5 days and bottled. loved it had a nice dark amber look to it very good taste to mix into the kombucha style beer brewing. took a risk but it was a successful one no funny banana smells nothing but sweet tangy mango fruity reached about 7.5% alcohol and you can feel the drunk kick around around half a beer bottle hit ya. surprisingly beautiful and the ladies loved it!


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Tuomas Tikka 12/18/2017 at 11:37am
Just about to try this... Any suggestions on how long to keep the habanero and hops in the secondary? The full two weeks both? Additionally, any ideas how to calculate the possible ABV increase with the added mango juice?


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Ian the Viking 07/18/2018 at 11:01am
When it says 1 each of pureed Habanero pepper does it mean 1 pepper which one has pureed oneself?


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Meadhawg 09/07/2018 at 01:35pm
Ian, Yes, that is 1 pepper each. The biggest issue I have with this beer is the consistency of the heat. With only having a total of 2 habaneros in it, the heat level is extremely dependent on which two peppers I pick up. I've had some batches that were as mild as a weak jalapeno, and I've had some that lit me up. I normally puree the habanero at the same time as the mango, my best recommendation is to taste it and see if you like the heat level before adding it to the boil.


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the_jetset 09/11/2018 at 03:28pm
What would you say the "heat level" is on this with 2 habenaros?

1) Can sense there is some chile after thinking about it?

2) Wow. Chile is there! But it's not too crazy-spicy and still very drinkable.

3) DANG! Better to use this beer as a taco salsa instead of drinking it.



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piitsi 01/12/2019 at 09:09am
Hi, What is that part on notes

"Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%"

However recipe say that yest is White Labs - California Ale Yeast WLP001. Should I use two different yeast or what ?



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Malay 03/08/2019 at 05:07pm
Had a similar question to piitsi. If I go to the yeast calculator, it said I need 400billion for pro brewer 1.0, which would be 4 packs of yeast. Recipe only calls for one. Any advice or help?


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Feldspar_King 08/31/2019 at 03:09am



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Feldspar_King 08/31/2019 at 03:11am
Question: How many weeks until I bottle this beer?


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perlenbach 11/17/2019 at 04:42pm
5 of 5

Best saison I've ever brewed. Tried a few in the past with variable results but this is spot on. Will be on my regular yearly schedule to brew from now on.


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Emot 06/02/2020 at 03:31pm
When the recipe says don't strain when putting into primary, does that mean hops and all go into the primary?


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Tor-san@bangkok 06/20/2021 at 12:36pm
What type of habanero needs in this recipe(fresh or dried)?


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