Mango Milkshake - Beer Recipe - Brewer's Friend

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Mango Milkshake

177 calories 21.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Benjamin Asbeck
Calories: 177 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday February 24th 2021
1.053
1.018
4.7%
14.9
6.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 22.8%
4 lb American - Wheat4 lb Wheat 38 1.8 22.8%
1 lb Honey Malt1 lb Honey Malt 37 25 5.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.8%
1.05 lb Flaked Oats1.05 lb Flaked Oats 33 2.2 6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 5.7%
6 lb Mango6 lb Mango - (late fermenter addition) 4.95 0 34.2%
17.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 2.93 50%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 30 min 11.97 50%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - American Wheat OYL-002
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 273 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.8 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.4 qt Infusion -- 152 °F 60 min
19.8 qt Mashout Temperature -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.53 g | 34.1 qt) 8.04 32.2  
Mash volume with grains (equipment estimates 9.37 g | 37.5 qt) 8.88 35.5  
Grain absorption losses -1.32 -5.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Volume into fermentor 5.5 22  
Total: 8.04 32.2
Equipment Profile Used: System Default
 
Notes

6-8 lbs mango puree in secondary

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  • Last Updated: 2021-08-25 23:04 UTC