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mango tango v4

201 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.28 liters
Post Boil Size: 21.59 liters
Pre Boil Gravity: 12.8 °P (recipe based estimate)
Post Boil Gravity: 16.0 °P (recipe based estimate)
Efficiency: 51% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 201 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Thursday July 3rd 2025
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16.0 °P
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 4.37 13.8%
1 kg Flaked Wheat1 kg Flaked Wheat 34 3.84 9.2%
6 kg Crisp Malting - Extra Pale Ale Malt6 kg Extra Pale Ale Malt 38 3.04 55.3%
1 kg Mango1 kg Mango - (late fermenter addition) 4.95 9.2%
0.38 kg Flaked Barley0.38 kg Flaked Barley 32 4.37 3.5%
969 g Briess - LME Golden Light969 g LME Golden Light - (late fermenter addition) 35 9.18 8.9%
10.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g NZ Hops - Nectaron30 g Nectaron Hops Pellet 12.65 Whirlpool at 82 °C 45 min 9.04 10.7%
40 g Wai-iti40 g Wai-iti Hops Pellet 2.84 Whirlpool at 82 °C 45 min 2.71 14.3%
25 g HBC 630 Cryo Hops25 g HBC 630 Cryo Hops Hops Lupulin Pellet 13.6 Whirlpool at 82 °C 45 min 8.1 8.9%
30 g NZ Hops - Nectaron30 g Nectaron Hops Pellet 12.65 Dry Hop (High Krausen) at 23 °C 4 days 10.7%
30 g NZ Hops - Nectaron30 g Nectaron Hops Pellet 12.65 Dry Hop at 23 °C 4 days 10.7%
22 g Yakima Chief Hops - Idaho 7 Cryo22 g Idaho 7 Cryo Hops Lupulin Pellet 21.5 Whirlpool at 82 °C 45 min 11.26 7.9%
3 g Yakima Chief Hops - Idaho 7 Cryo3 g Idaho 7 Cryo Hops Lupulin Pellet 21.5 Boil at 100 °C 60 min 8.36 1.1%
25 g HBC 630 Cryo Hops25 g HBC 630 Cryo Hops Hops Lupulin Pellet 13.6 Dry Hop (High Krausen) at 23 °C 4 days 8.9%
20 g Wai-iti20 g Wai-iti Hops Pellet 2.84 Dry Hop (High Krausen) at 23 °C 4 days 7.1%
30 g Wai-iti30 g Wai-iti Hops Pellet 2.84 Dry Hop at 23 °C 4 days 10.7%
25 g Yakima Chief Hops - Idaho 7 Cryo25 g Idaho 7 Cryo Hops Lupulin Pellet 21.5 Dry Hop at 23 °C 45 days 8.9%
280 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 ml Phosphoric acid Water Agt Mash 2 hr.
4.50 g Calcium Chloride (anhydrous) Water Agt Sparge 2 hr.
1.50 g gypsum (calcium sulfate) Water Agt Sparge 2 hr.
0.50 g Table Salt Water Agt Sparge 2 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
25 L Strike 77 °C 67 °C 100 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 26 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 29.3
Mash volume with grains 35.2
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 7.8 L) 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 27.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 21.6
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 21
Total: 37.1  
Equipment Profile Used: System Default
"mango tango v4" Specialty IPA: New England IPA beer recipe by pascalkraj12. All Grain, ABV 6.96%, IBU 39.46, SRM 12.27, Fermentables: (Flaked Oats, Flaked Wheat, Extra Pale Ale Malt, Mango, Flaked Barley, LME Golden Light) Hops: (Nectaron, Wai-iti, HBC 630 Cryo Hops, Idaho 7 Cryo) Other: (Phosphoric acid, Calcium Chloride (anhydrous), gypsum (calcium sulfate), Table Salt)
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  • Last Updated: 2026-02-08 17:43 UTC