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Mango 3

248 calories 30.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 248 calories (Per 330ml)
Carbs: 30.3 g (Per 330ml)
URL: https://www.instagram.com/explore/tags/mangomaya18/
Created: Monday March 8th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg US - Pale 2-Row4.1 kg Pale 2-Row 37 1.8 42.7%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 10.4%
1 kg Crisp Malting - Flaked Torrified Oats1 kg Flaked Torrified Oats 33 3.2 10.4%
1 kg American - Wheat1 kg Wheat 38 1.8 10.4%
0.50 kg Honey Malt0.5 kg Honey Malt 37 25 5.2%
0.50 kg Gladfield - Lactose (fonterra "surestart" Brand)0.5 kg Lactose (fonterra "surestart" Brand) 40.9 1.02 5.2%
1.50 kg Mango1.5 kg Mango 4.95 0 15.6%
9.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Warrior26 g Warrior Hops Pellet 13.5 Boil 60 min 35.14 7%
13 g Magnum (15 AA)13 g Magnum (15 AA) Hops Leaf/Whole 10 Boil 30 min 9.09 3.5%
85 g Citra (11 AA)85 g Citra (11 AA) Hops Pellet 11 Boil 0 min 23%
70 g Mosaic (12.5 AA)70 g Mosaic (12.5 AA) Hops Pellet 11.4 Boil 0 min 19%
15 g Simcoe (12.7 AA)15 g Simcoe (12.7 AA) Hops Pellet 11.5 Boil 0 min 4.1%
85 g Citra (11 AA)85 g Citra (11 AA) Hops Pellet 11 Dry Hop 3 days 23%
75 g Mosaic (12.5 AA)75 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 3 days 20.3%
369 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla extract Flavor Secondary 0 min.
225 g Flaked coconut Flavor Secondary 3 days
 
Yeast
RVA Yeast Labs - RVA 132 Manchester Ale
Amount:
1 Each
Cost:
Attenuation (custom):
72.5%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
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
Infusion -- 67 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 23.9
Mash volume with grains (equipment estimates 27.7 L) 28.9
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 10.4 L) 9.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 27.5 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 20.8
Top off amount 1.2
Going into fermentor 22
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Recipe is for 70% brewhouse efficiency. Standard infusion mash at 152 for 60 minutes and batch sparge.

Adjunct addition notes :

  • Lactose can be added at flameout
  • For the mango, plan to add after high krausen. I buy frozen mango chunks, thaw at room temperature, then blend into puree.
  • vanilla bean should be prepared in a tincture : split and scrape the bean(s), add to a small glass and top with very small amount of vodka (enough to cover the scraped bean and filling)
  • add the vanilla bean tincure and coconut with the dry hops - usually put them all together in a muslin bag
  • once fermentation is complete i usually cold crash for 24 hours then package.


Award Winning Recipe
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  • Last Updated: 2021-03-23 11:49 UTC