Tropical Mango Hefeweizen - Beer Recipe - Brewer's Friend

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Tropical Mango Hefeweizen

180 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: J M
Hop Utilization: 96%
Calories: 180 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Sunday November 15th 2020
1.056
1.004
6.7%
36.7
3.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Weyermann - Pale Wheat5.5 lb Pale Wheat 36 2 55%
4 lb Gladfield - German Pilsner Malt4 lb German Pilsner Malt 37.3 2.03 40%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 33.5 66.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 3.22 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Boil 5 min.
0.05 oz Coriander seeds Spice Mash 5 min.
1.50 tsp Lactic acid Water Agt Mash --
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
National, Sparkletts
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
5.5 gal -- -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains (equipment estimates 4.53 g | 18.1 qt) 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.02 0.1  
Going into fermentor 5 20  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

5.5 Gallons
TRADITIONAL MULTI STEP
Protein Rest: 122° F for 20 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes

Sparge with 1 Gallon water over 30 minutes

Boil 60 minutes

Should have 5 to 5.5 gallons after boil to fermentation
add OOO Flavors mango if desired

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  • Last Updated: 2020-11-15 15:35 UTC