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Mango wheat

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 85 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brian Evans
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday August 21st 2026
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1.048
1.010
5.0%
21.3
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 44.5%
4 lb American - White Wheat4 lb White Wheat 40 2.8 44.5%
4 oz American - Vienna4 oz Vienna 35 4 2.8%
8.40 oz American - Carapils (Dextrine Malt)8.4 oz Carapils (Dextrine Malt) 33 1.8 5.8%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 2.4%
143.90 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Willamette0.6 oz Willamette Hops Pellet 7.1 Boil 60 min 17.2 60.2%
0.40 oz Willamette0.396 oz Willamette Hops Pellet 7.1 Aroma at 145 °F 10 min 4.12 39.8%
1 oz / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
54450
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO water
3.1 g gypsum
2.4 g calcium chloride
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.93 15.7  
Mash volume with grains 4.65 18.6  
Grain absorption losses -1.12 -4.5  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 2.94 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 5.5 22  
Boil off losses -2.13 -8.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.87 27.5
Equipment Profile Used: System Default
 
Notes

Mash 60 minutes @ 151 f
Mash ph 5.16

Schedule:
Day 1, pitch at around 77 begin fermentation @ 68-70f
Day 1-5 ferment @ 68-77f
Day 5-9 raise slowly raise temp to 77f
Day 10 in keg mix 1.9g potassium Metabisulfite & 2.5g potassium sorbate in 1/2 cup warm water, purge keg and transfer beer. Chill one day.
Day 11carbonate, transfer into purged keg onto 35 ounces mango purée.

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  • Public: Yup, Shared
  • Last Updated: 2026-08-22 17:58 UTC