NEIPA Juicy-G Mango II - Beer Recipe - Brewer's Friend

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NEIPA Juicy-G Mango II

569 calories 58.3 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dr.G
Calories: 569 calories (Per 1L)
Carbs: 58.3 g (Per 1L)
Created: Monday December 31st 2018
1.061
1.015
6.0%
44.0
4.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg United Kingdom - Golden Promise2.8 kg Golden Promise 37 3 42.1%
2.80 kg Canadian - Pale 2-Row2.8 kg Pale 2-Row 36 1.75 42.1%
0.60 kg Canadian - Pale Wheat0.6 kg Pale Wheat 36 2 9%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 4.5%
0.15 kg Flaked Barley0.15 kg Flaked Barley 32 2.2 2.3%
6.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Zythos30 g Zythos Hops Pellet 11 Boil 30 min 26.97 10.6%
28 g Zythos28 g Zythos Hops Pellet 11 Whirlpool at 75 °C 10 min 6.7 9.9%
28 g Vic Secret28 g Vic Secret Hops Pellet 13.5 Whirlpool at 75 °C 10 min 8.22 9.9%
28 g callista28 g callista Hops Pellet 3.5 Whirlpool at 75 °C 10 min 2.13 9.9%
28 g Zythos28 g Zythos Hops Pellet 11 Dry Hop 3 days 9.9%
28 g Vic Secret28 g Vic Secret Hops Pellet 13.5 Dry Hop 3 days 9.9%
28 g callista28 g callista Hops Pellet 3.5 Dry Hop 3 days 9.9%
28 g Zythos28 g Zythos Hops Pellet 11 Dry Hop 3 days 9.9%
28 g Vic Secret28 g Vic Secret Hops Pellet 13.5 Dry Hop 3 days 9.9%
28 g callista28 g callista Hops Pellet 3.5 Dry Hop 3 days 9.9%
282 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g nutrients Water Agt Boil 15 min.
1,200 g mango Flavor Primary 3 days
9.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hops forward profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 11 8 64 180 84
Add 7g CaSO4 (gypsum) for 22L
Add 2.56g CaSO4 (gypsum) for 8L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L strike at 75C Infusion -- 68 °C 60 min
8 L strike at 75C Fly Sparge -- 68 °C 15 min
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 21.9
Mash volume with grains 26.3
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 14.9 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 23
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Add 7g CaSO4 (gypsum) per 22L
Add 2.56g CaSO4 (gypsum) per 8L

First dry hop at primary fermentation at day 3...plus add 1.2kg of mango. Dry hopped for 5 days

Second dry hop at day 15 for 5 days

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  • Last Updated: 2019-01-03 20:47 UTC