Mango Ipa Milkshake IPA - Beer Recipe - Brewer's Friend

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Mango Ipa Milkshake IPA

258 calories 35.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 258 calories (Per 12oz)
Carbs: 35.2 g (Per 12oz)
Created: Monday September 20th 2021
1.076
1.031
6.0%
93.3
6.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb US - Pale 2-Row20 lb Pale 2-Row 37 1.8 66.7%
3 lb United Kingdom - Oat Malt3 lb Oat Malt 28 2 10%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 10%
2 lb Honey Malt2 lb Honey Malt 37 25 6.7%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.7%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Warrior1.5 oz Warrior Hops Pellet 16 Boil at 212 °F 60 min 38.51 5.8%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil at 212 °F 30 min 9.87 1.9%
6 oz Citra6 oz Citra Hops Pellet 11 Whirlpool 0 min 22.47 23.1%
6 oz Citra6 oz Citra Hops Pellet 11 Whirlpool 0 min 22.47 23.1%
6 oz Citra6 oz Citra Hops Pellet 11 Dry Hop 3 days 23.1%
6 oz Mosaic6 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 23.1%
26 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 lb Mango Flavor Primary 3 days
1 lb Toasted Coconut Flavor Secondary 3 days
2 oz Vanilla Bean Spice Secondary 3 days
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.80 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
4.40 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 767 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 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
17 gal Infusion 159 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.99 gal (75.96 qt). Suggest reducing initial strike volume to 9.76 gal (39.04 qt) and adding 6.99 gal (27.96 qt) sparge/top-off. 16.75 67  
Strike water volume (equipment estimates 16.17 g | 64.7 qt) 16.75 67  
Mash volume with grains (equipment estimates 18.41 g | 73.6 qt) 18.99 76  
Grain absorption losses -3.5 -14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.42 g | 49.7 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
Top off amount 0.45 1.8  
Volume into fermentor 11 44  
Total: 16.75 67
Equipment Profile Used: System Default
 
Notes

Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge. Adjunct addition notes:

* Lactose can be added at flameout.<br />
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature, and then blend into puree.<br />
* 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).<br />
* Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin bag.<br />
* Once fermentation is complete, cold crash for 24 hours and then package.<br />


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  • Last Updated: 2021-09-20 22:47 UTC