MangoBango Milkshake

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 216 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)

Created: Sunday June 3rd 2018

Original Gravity:

1.070

Final Gravity:

1.018

ABV (standard):

6.8%

IBU (tinseth):

15.7

SRM (morey):

4.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	United Kingdom - Maris Otter Pale3 kg Maris Otter Pale	38	3.75	44.8%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	7.5%
1 kg	Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose	46	0.5	14.9%
0.50 kg	Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar)	41	1	7.5%
1.70 kg	Mango1.7 kg Mango	4.95	0	25.4%
6.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Citra10 g Citra Hops	Pellet	11	Whirlpool	0 min	4.78	3.3%
10 g	Mosaic10 g Mosaic Hops	Pellet	12.5	Whirlpool	0 min	5.44	3.3%
10 g	Simcoe10 g Simcoe Hops	Pellet	12.7	Whirlpool	0 min	5.52	3.3%
90 g	Citra90 g Citra Hops	Pellet	11	Dry Hop	4 days		30%
90 g	Simcoe90 g Simcoe Hops	Pellet	12.7	Dry Hop	4 days		30%
90 g	Mosaic90 g Mosaic Hops	Pellet	12.5	Dry Hop	4 days		30%
300 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Citra (Pellet) 100 g Citra (Pellet) Hops	4.78	33.3%
100 g	Mosaic (Pellet) 100 g Mosaic (Pellet) Hops	5.44	33.3%
100 g	Simcoe (Pellet) 100 g Simcoe (Pellet) Hops	5.52	33.3%
300 g / $ 0.00

Yeast

Imperial Yeast - A38 Juice

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	65 °C	--
	Fly Sparge	--	75 °C	10 min
Starting Mash Thickness: 3 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3 L/kg	10.5
Mash volume with grains	12.8
Grain absorption losses	-3.5
Remaining sparge water volume (equipment estimates 20.2 L)	16.3
Mash Lauter Tun losses	-0.9
Volume increase from sugar/extract (early additions)	2.6
Pre boil volume (equipment estimates 28.9 L)	25
Boil off losses	-5.7
Post boil Volume	23.2
Hops absorption losses (whirlpool, hop stand)	-0.2
Going into fermentor	23
Total:	26.8
Equipment Profile Used:	System Default

Notes

Used mango pulp with 5% added sugar added a 7 days

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Last Updated: 2018-06-03 07:17 UTC

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MangoBango Milkshake