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Mango Mosaic 2

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Wednesday December 28th 2016
1.066
1.016
6.7%
53.6
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Mango1.5 lb Mango 4.95 0 9.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 6.5%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 6.5%
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 48.4%
4.50 lb American - Munich - Light 10L4.5 lb Munich - Light 10L 33 10 29%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz mosaic0.75 oz mosaic Hops Pellet 11.7 Boil 65 min 34.25 23.1%
0.50 oz mosaic0.5 oz mosaic Hops Pellet 11.6 Boil 30 min 17.09 15.4%
0.25 oz mosaic0.25 oz mosaic Hops Pellet 11.7 Boil 5 min 2.24 7.7%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Whirlpool at 170 °F 0 min 7.7%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Whirlpool at 125 °F 0 min 7.7%
0.25 oz mosaic0.25 oz mosaic Hops Pellet 11.6 Whirlpool at 170 °F 0 min 7.7%
0.25 oz mosaic0.25 oz mosaic Hops Pellet 11.6 Whirlpool at 125 °F 0 min 7.7%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Dry Hop 14 days 7.7%
0.25 oz mosaic0.25 oz mosaic Hops Pellet 11.6 Dry Hop 14 days 7.7%
0.25 oz mosaic0.25 oz mosaic Hops Pellet 11.6 Dry Hop 28 days 7.7%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 10 min.
1 each Clarity Ferm Fining Primary 14 days
1 each gelatin Fining Secondary 14 days
1 each gelatin Fining Kegging 1 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Temperature -- 173 °F 60 min
18 qt Sparge -- 180 °F 120 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.17 g | 12.7 qt) 3.33 13.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

1 mango - 170F
1 mango - 125F
0.25 oz. Mosaic dry hop in primary
1 mango in primary
Secondary
0.25 oz. Mosaic dry hop in secondary
0.25 oz. Citra dry hop in secondary
Kegged

Mashed at 153 for 60 min.; sparge

Boiled for 60 min. Yield primary 5 gal.

OG = 1.064

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  • Last Updated: 2017-03-07 03:42 UTC