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Mango Milkshake IPA

228 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.47 liters
Post Boil Size: 22.62 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Yacht Rock Brewing
Calories: 228 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Wednesday January 2nd 2019
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg US - Pale 2-Row3.2 kg Pale 2-Row 37 1.8 45.3%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 28.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 14.2%
400 g American - Carapils (Dextrine Malt)400 g Carapils (Dextrine Malt) 33 1.8 5.7%
340 g Lactose (Milk Sugar)340 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.8%
120.01 g German - Acidulated Malt120.01 g Acidulated Malt 27 3.4 1.7%
7.06 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Boil 60 min 11.72 2.9%
90 g Citra (11 AA)90 g Citra (11 AA) Hops Pellet 11 Whirlpool at 70 °C 20 min 25.7%
70 g El Dorado70 g El Dorado Hops Leaf/Whole 15.7 Whirlpool at 70 °C 20 min 20%
90 g Azacca90 g Azacca Hops Leaf/Whole 15 Dry Hop at 21 °C 4 days 25.7%
90 g Citra90 g Citra Hops Pellet 11 Dry Hop at 21 °C 4 days 25.7%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
3 kg Frozen mango Flavor Primary 4 days
 
Yeast
Escarpment Labs - Thiol Libre
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 117.7 g       Temp: 21.1 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 75 °C 69 °C 60 min
17 L 182 -> 170 Sparge 82 °C 76 °C 15 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 18.5
Mash volume with grains 22.9
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 16.5 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 26.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.8 L) 22.6
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 21
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Can sub 1kg passionfruit puree for 3 kg frozen mango chunks

Sulfate/chloride ratio ~1:3

Lactose and yeast nutrient at 10 minutes in boil

Dry hop with fruit at ferm temp (loose), on ~day 5
Start cold crash after ~+4 days
Keg after ~+5 days

Usually keg condition

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  • Last Updated: 2026-06-27 17:17 UTC