Dbl batch - NEIPA Juicy-G Mango Dec 6 - Beer Recipe - Brewer's Friend

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Dbl batch - NEIPA Juicy-G Mango Dec 6

607 calories 62.2 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 53.4 liters
Post Boil Size: 48.41 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dr.G
No Chill: 20 minute extended hop boil time
Calories: 607 calories (Per 1L)
Carbs: 62.2 g (Per 1L)
Created: Monday November 23rd 2020
1.065
1.016
6.4%
40.4
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg United Kingdom - Maris Otter Pale5.6 kg Maris Otter Pale 38 3.75 42.3%
5.60 kg Canadian - Pale 2-Row5.6 kg Pale 2-Row 36 1.75 42.3%
1.20 kg Canadian - Pale Wheat1.2 kg Pale Wheat 36 2 9.1%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 4.5%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 1.9%
13.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g El Dorado28 g El Dorado Hops Pellet 15.7 Boil 30 min 21.25 6.7%
112 g El Dorado112 g El Dorado Hops Pellet 15.7 Whirlpool at 75 °C 10 min 19.12 26.7%
140 g El Dorado140 g El Dorado Hops Pellet 15.7 Dry Hop 3 days 33.3%
140 g El Dorado140 g El Dorado Hops Pellet 15.7 Dry Hop 3 days 33.3%
420 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
3,000 g mango Flavor Secondary 6 days
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Gilles' new NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 15 20 180 90 84
For 60L add:
-5g Gypsum CaSO4
-6g Epsom salt MgSO4
-2g NaCl
-12 CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L strike at 77C Infusion 77 °C 68 °C 60 min
30 L strike at 77C Fly Sparge 77 °C 68 °C 15 min
Starting Mash Thickness: 2.3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.4 L. Suggest reducing initial water volume to 45.4 L and adding 7 L sparge/top-off.  
Strike water volume at mash thickness of 2.3 L/kg 30.5
Mash volume with grains 39.2
Grain absorption losses -13.3
Remaining sparge water volume (equipment estimates 36.1 L) 37.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.4 L) 53.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 46.6 L) 48.4
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47.9 L) 46
Total: 67.6  
Equipment Profile Used: System Default
 
Notes

For 60L water add:
-5g Gypsum CaSO4
-6g Epsom salt MgSO4
-2g NaCl
-12 CaCl


Split batch:

  • 1st with Omega DIPA
  • 2nd with Omega Hornidal Kveik

    First dry hop at day 4...or @ 70% attenuation

    Second dry hop at secondary fermentation

    Mango addition (Omega DIPA) at Day 14 with a transfer to a secondary:

  • 3 kg of mango
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  • Last Updated: 2020-12-06 17:37 UTC