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Mango Crush

140 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 3.75 gallons (fermentor volume)
Pre Boil Size: 4.79 gallons
Post Boil Size: 3.79 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Daniel T
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Friday May 30th 2025
1.043
1.008
4.6%
10.8
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Riverbend Malt - Pilsner5 lb Pilsner 37 1.9 47.6%
0.50 lb Rye0.5 lb Rye 38 3.5 4.8%
5 lb Mango5 lb Mango - (late fermenter addition) 4.95 0 47.6%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Centennial28 g Centennial Hops Leaf/Whole 10.9 Hop Stand 20 min 10.75 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.30 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 157 °F 152 °F 60 min
Starting Mash Thickness: 3.64 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.64 qt/lb 5.01 20  
Mash volume with grains 5.45 21.8  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 1.22 g | 4.9 qt) 0.72 2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.29 g | 21.1 qt) 4.79 19.2  
Boil off losses -1.5 -6  
Post boil Volume 3.79 15.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 3.75 15  
Total: 5.73 22.9
Equipment Profile Used: System Default
 
Notes

Ran off 5 gallons at 1.032 original gravity. 3.75 gallons into fermenter at 1.043. Will add potassium sorbate after fermentation then add thawed mango chunks, 5 pounds total.

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  • Last Updated: 2025-05-31 15:58 UTC