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Dbl batch - NEIPA Juicy-G Mango Mar 12

654 calories 66.4 g 1 L
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 50.54 liters
Post Boil Size: 45.54 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dr.G
No Chill: 20 minute extended hop boil time
Calories: 654 calories (Per 1L)
Carbs: 66.4 g (Per 1L)
Created Monday March 1st 2021
1.070
1.017
6.9%
35.7
5.6
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 %
56 g BSG - Idaho 756 g Idaho 7 Hops Pellet 14.1 Whirlpool at 75 °C 15 min 9.18 11.1%
56 g Vic Secret56 g Vic Secret Hops Pellet 15.5 Whirlpool at 75 °C 15 min 10.09 11.1%
56 g Zythos56 g Zythos Hops Pellet 11 Whirlpool at 75 °C 15 min 7.16 11.1%
56 g Galaxy56 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 9.28 11.1%
56 g Vic Secret56 g Vic Secret Hops Pellet 15.5 Dry Hop 3 days 11.1%
56 g Zythos56 g Zythos Hops Pellet 11 Dry Hop 3 days 11.1%
56 g Galaxy56 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 11.1%
56 g Vic Secret56 g Vic Secret Hops Pellet 15.5 Dry Hop 3 days 11.1%
56 g Zythos56 g Zythos Hops Pellet 11 Dry Hop 3 days 11.1%
504 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
30 L strike at 79C Infusion 68 °C 60 min
30 L strike at 77C Fly Sparge 68 °C 15 min
Starting Mash Thickness: 2.11 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
4 kg mango Flavor Secondary 6 days
19 g Gypsum 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:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 257 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
Hops forward profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 11 8 64 180 84
For 60L add:

19g Gypsum CaSO4
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
WARNING: Boil kettle capacity (11.99 gal | 47.97 qt) exceeded. Volume required: 13.09 gal (52.35 qt). Suggest reducing initial water volume to 11.99 gal (47.97 qt) and adding 1.09 gal (4.37 qt) sparge/top-off.  
Strike water volume at mash thickness of 1.01 qt/lb 7.4
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 9.44 g | 37.8 qt) 9.7
Mash Lauter Tun losses -0.2
Pre boil volume (equipment estimates 13.09 g | 52.3 qt) 13.4
Boil off losses -1.5
Post boil Volume (equipment estimates 11.58 g | 46.3 qt) 12
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.81 g | 47.2 qt) 11.4
Total: 64.8  
Equipment Profile Used: System Default
 
Notes

For 60L water add:
-19g Gypsum CaSO4


Split batch:

  • 1st with Omega DIPA
  • 2nd with Fermentis S33

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

    Second dry hop at secondary fermentation

    Mango addition (S33) at Day 14 with a transfer to a secondary:

  • 4kg of mango
Last Updated and Sharing
 
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  • Last Updated: 2021-03-12 01:55 UTC