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Sexy Mango

194 calories 19.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Machoraton
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Friday June 15th 2018
1.063
1.015
6.4%
10.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 20%
5 kg Mango5 kg Mango - (late boil kettle addition) 4.95 0 50%
3 kg United Kingdom - Wheat3 kg Wheat 37 2 30%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.39 oz Waimea0.39 oz Waimea Hops Pellet 16 Boil 10 min 9.98 100%
0.39 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride Water Agt Mash 1 hr.
3.60 g Gypsum Water Agt Mash 1 hr.
0.80 g Table Salt Water Agt Mash 1 hr.
0.20 g Magnesium Chloride Water Agt Mash 1 min.
10 g Chamomile Herb Boil 5 min.
27 g Coriander Spice Boil 5 min.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-13186
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Temperature -- 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.9 L) 29.9
Mash volume with grains (equipment estimates 28.2 L) 33.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19 L) 24
Volume increase from sugar/extract (late additions) 4.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Volume into fermentor 18
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Mash at 66, chill to 40C and add lacto culture, wait 1-2 days until 3.3ph and pitch yeast and wait 5 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2018-08-10 13:32 UTC