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Mango Or Raspberry Wheat IPA

185 calories 15.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: White IPA
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday July 16th 2018
1.061
1.010
6.7%
62.0
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg New Zealand - Ale Malt2.3 kg Ale Malt 37.4 3.05 47.4%
2 kg New Zealand - Wheat Malt2 kg Wheat Malt 35.4 2.13 41.2%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 6.2%
0.25 kg Corn Sugar - Dextrose0.25 kg Corn Sugar - Dextrose 46 0.5 5.2%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 13 Boil 60 min 10.2 5%
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Boil 60 min 11.18 5%
5 g Citra5 g Citra Hops Pellet 13 Boil 20 min 6.18 5%
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Boil 20 min 6.77 5%
10 g Citra10 g Citra Hops Pellet 13 Boil 10 min 7.4 10%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Boil 10 min 8.11 10%
10 g Citra10 g Citra Hops Pellet 13 Boil 5 min 4.07 10%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Boil 5 min 4.46 10%
20 g Citra20 g Citra Hops Pellet 13 Boil 1 min 1.76 20%
20 g Galaxy20 g Galaxy Hops Pellet 14.25 Boil 1 min 1.93 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Primary 2 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.4 L) 24.3
Mash volume with grains (equipment estimates 33.4 L) 27.4
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.1 L) 19
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 16
Volume into fermentor 16
Total: 24.3  
Equipment Profile Used: System Default
 
Notes
  • Either frozen mango or dried apricot added to ferment vessel on day 4 for 6 days in which it will be removed then let to stand for an additional 3 days till bottling.

  • Fruits will be in 2 or 3 muslin bags for added exposure. For 5 days

  • Sanitize apricots for 30 seconds then let stand for 2 mins before addition.

  • Cold crash for just 24 hrs before bottling

  • Aiming for 6.5% ABV so it would keep longer.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-03-31 04:05 UTC