Son of Ivaldi - Mango Jalapeno FPA - Beer Recipe - Brewer's Friend

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Son of Ivaldi - Mango Jalapeno FPA

215 calories 21.3 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 55% (steeping grains only)
Source: Asgard Ales
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Sunday May 13th 2018
1.065
1.015
6.8%
73.3
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Dry Malt Extract - Amber6.5 lb Dry Malt Extract - Amber 42 10 73.9%
0.30 lb Honey0.3 lb Honey 42 2 3.4%
6.80 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 5.7%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 17%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 43.27 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 22.17 20%
1 oz Citra1 oz Citra Hops Pellet 2.6 Boil 10 min 2.72 20%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 3 min 5.11 20%
0.50 oz Citra0.5 oz Citra Hops Pellet 2.6 Dry Hop 14 days 10%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Dry Hop 14 days 10%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Mango Puree Flavor Boil 5 min.
2 each Jalapeno Puree Flavor Boil 5 min.
32 oz Mango Juice (Organic) Flavor Secondary 14 days
1 each Jalapeno, Sliced No Seeds Flavor Secondary 14 days
1 each Whirlfloc Tab Fining Boil 2 min.
 
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:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Raw (Cane) Sugar       Amount: 7.30       CO2 Level: 4.00 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Colorado Tap Water, Filtered with Purina Filter 1X
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.37 g | 25.5 qt) 3.72 14.9  
Mash volume with grains (equipment estimates 6.37 g | 25.5 qt) 3.88 15.5  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.72 14.9
Equipment Profile Used: System Default
 
Notes

First of my own recipes - open for tweaking. Was originally intending to create a red IPA, but ended up with more bitter notes and a more brown color. I call this a "Fruit Pale Ale."

Spice - Due to my friends not enjoying spicy beer, I usually do not add the seeds in my brewing. However, in small batches, I have found the seeds of one jalapeno provide a nice undercurrent of heat.

Boil - BE SURE TO STIR. DO NOT LET THE HONEY SCORCH. I prefer a local honey, based on a hop harvest. I personally like this choice. Alternatives I have tried include lavender/hibiscus/clover honey (hops murder the subtle flavors) and a local honey from a wildflower medley - skip on the galaxy/hops and only boil the citra for 1-2 minutes if you want a bit more of the honest flavors to shine through.

Fermenting Steps

Primary - Pour UNFILTERED WORT into primary. Wait one week at least, 10 days max.

Secondary - When transferring to secondary, try and remove most of the puree - it should have settled. The addition of the mango juice and jalapeno slices should allow for fruit flavor and sugar additions for fermentation to continue.

Bottling - Bottled, stored for 2 weeks at 68-72F.

Serving - Chilled. Great with summertime seasonal meals. If made spicy, it is a great pairing during wintertime with cali-mex food.

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  • Last Updated: 2018-05-13 22:15 UTC