NEIPA #3 - Mango - Beer Recipe - Brewer's Friend

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NEIPA #3 - Mango

175 calories 17.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Thursday May 31st 2018
1.057
1.013
5.7%
51.1
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 73%
500 g Flaked Oats500 g Flaked Oats 33 2.2 14.6%
250 g Flaked Wheat250 g Flaked Wheat 34 2 7.3%
125 g Canadian - Honey Malt125 g Honey Malt 37 25 3.6%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 1.5%
3,425 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 12.5 Whirlpool at 90 °C 20 min 15.63 10%
15 g Mosaic15 g Mosaic Hops Pellet 12.9 Whirlpool at 90 °C 20 min 16.13 10%
15 g Vic Secret15 g Vic Secret Hops Pellet 15.5 Whirlpool at 90 °C 20 min 19.38 10%
15 g Citra15 g Citra Hops Pellet 12.5 Dry Hop 7 days 10%
15 g Mosaic15 g Mosaic Hops Pellet 12.9 Dry Hop 7 days 10%
15 g Vic Secret15 g Vic Secret Hops Pellet 15.5 Dry Hop 7 days 10%
20 g Citra20 g Citra Hops Pellet 12.5 Dry Hop 4 days 13.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.9 Dry Hop 4 days 13.3%
20 g Vic Secret20 g Vic Secret Hops Pellet 15.5 Dry Hop 4 days 13.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Gypsum Water Agt Mash --
3.20 g Calcium Chloride Water Agt Mash --
1.40 g Wyeast nutrient Other Boil 10 min.
500 g Frozen Mango Flavor Secondary 7 days
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 13 15 150 50 0
Tokyo tap water as a base, and trying to get a higher chloride to sulfate ratio.

It won't let me import my saved water calc, which is not perfectly on these numbers.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 67 °C 75 min
7 L Sparge -- 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.4 L) 16.3
Mash volume with grains (equipment estimates 21.7 L) 18.6
Grain absorption losses -3.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.1 L) 12
Boil off losses -2.9
Post boil Volume 12.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 12
Total: 16.3  
Equipment Profile Used: System Default
"NEIPA #3 - Mango" Specialty IPA: New England IPA beer recipe by Brewer #124159. BIAB, ABV 5.71%, IBU 51.13, SRM 7.2, Fermentables: (Maris Otter Pale, Flaked Oats, Flaked Wheat, Honey Malt, Acidulated Malt) Hops: (Citra, Mosaic, Vic Secret) Other: (Gypsum, Calcium Chloride, Wyeast nutrient, Frozen Mango)
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  • Public: Yup, Shared
  • Last Updated: 2018-07-09 04:42 UTC