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No5 Mango IPA

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 99%
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Thursday July 23rd 2020
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1.048
1.009
5.2%
67.7
5.8
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Pilsen2 kg Pilsen 36 1.8 31.4%
2.30 kg Crisp Malting - Extra Pale Maris Otter2.3 kg Extra Pale Maris Otter 37.5 2 36.1%
575 g Simpsons - Golden Naked Oats575 g Golden Naked Oats 27 7 9%
250 g Crisp Malting - Torrefied Wheat250 g Torrefied Wheat 36.8 3 3.9%
250 g German - CaraRed250 g CaraRed 34 20 3.9%
1,000 g Mango1000 g Mango - (late fermenter addition) 4.95 0 15.7%
6,375 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Galaxy (14.25 AA)16 g Galaxy (14.25 AA) Hops Pellet 15.6 Boil 60 min 32.5 13.8%
25 g Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops Leaf/Whole 11.9 Boil 60 min 35.22 21.6%
25 g Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops Leaf/Whole 11.9 Boil 0 min 21.6%
50 g Mosaic (12.5 AA)50 g Mosaic (12.5 AA) Hops Leaf/Whole 11.9 Dry Hop 3 days 43.1%
116 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
1,000 g Mango puree Other Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 171.5 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
29540
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Temperature 69 °C 67 °C 60 min
2 L Batch Sparge 90 °C -- --
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.7
Mash volume with grains 20.2
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 16.6 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Added the mango puree in after a week of fermentation, then dryed hopped for 3 days with a day cold crash ...

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  • Last Updated: 2020-08-06 09:45 UTC