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Mango Milkshake IPA V2

265 calories 26.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: NorMalt
Calories: 265 calories (Per 500ml)
Carbs: 26.1 g (Per 500ml)
Created: Monday February 15th 2021
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1.057
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3.52
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,500 g Crisp Malting - Extra Pale Maris Otter5500 g Extra Pale Maris Otter 37.5 1.31 48.5%
2,500 g Mango2500 g Mango - (late boil kettle addition) 4.95 0 22%
1,600 g Weyermann - Pale Wheat1600 g Pale Wheat kr 2.20 / kg
kr 3.52 		36 1.31 14.1%
800 g Flaked Oats800 g Flaked Oats 33 2.2 7%
450 g Lactose (Milk Sugar)450 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4%
400 g Weyermann - Caramunich Type 1400 g Caramunich Type 1 33.5 34.29 3.5%
100 g Weyermann - Caramunich Type 2100 g Caramunich Type 2 34 45.53 0.9%
11,350 g / kr 3.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Columbus35 g Columbus Hops Pellet 15 Boil 60 min 34.26 9.6%
30 g Citra30 g Citra Hops Pellet 12.9 Whirlpool 0 min 9.68 8.2%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Whirlpool 0 min 6.45 8.2%
30 g Mosaic30 g Mosaic Hops Pellet 13.2 Whirlpool 0 min 9.9 8.2%
80 g Citra80 g Citra Hops Pellet 12.9 Dry Hop 4 days 21.9%
80 g Amarillo80 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 21.9%
80 g Mosaic80 g Mosaic Hops Pellet 13.2 Dry Hop 4 days 21.9%
365 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Yeast Nut Water Agt Boil 15 min.
2.41 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
13.40 g Gypsum Water Agt Mash 1 hr.
1.37 g Salt Water Agt Mash 1 hr.
0.95 g Magnesium Chloride Water Agt Mash 1 hr.
8.37 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 197 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike 73 °C 65 °C 60 min
Mash-out Temperature 65 °C 77 °C 15 min
27 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3.25 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.33 L. Suggest reducing initial water volume to 42.71 L and adding 0.93 L sparge/top-off.  
Strike water volume at mash thickness of 3.3 L/kg 27.3
Mash volume with grains 32.8
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 25.6 L) 36
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.6 L) 54
Volume increase from sugar/extract (late additions) 2.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 40.5 L) 47
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46.6 L) 40
Total: 63.3  
Equipment Profile Used: System Default
 
Notes

Mango Puré:
Sous vide 2.5 kg frozen mango @ 70°C for 5 hours.
Massage the sous vide bags to make mango puré. Cool the bags.

Add lactose, yeast nut and protafloc 10 min before flame-out.
(Note: if measuring SG before adding lactose, remember to subtract lactose contribution)

Add mango puré when adding yeast.

Ferment @ 0.8 bar.

Add dry hops when fermentation is 66% finished (SG=1.027). Keep oxygen out!

Cold crash @ 0°C 2 days after finished fermentation.

Keg after 3 days at 0°C. Keep oxygen out!

Curtesy: https://www.brewersfriend.com/homebrew/recipe/view/540738/bonnie-and-clyde-mango-milkshake-neipa-we-used-to-be-good-but-then-we-got-bored

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  • Last Updated: 2021-06-11 21:50 UTC