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Mango Milkshake Mk2

216 calories 26.8 g 330 ml
Beer Stats
Method: Partial Mash
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 68% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 216 calories (Per 330ml)
Carbs: 26.8 g (Per 330ml)
Created Wednesday March 13th 2019
1.069
1.024
5.81%
36.93
5.93
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Joe White - Pale Malt2.5 kg Pale Malt 36.8 1.9 43.7%
0.50 kg Joe White - Wheat Malt0.5 kg Wheat Malt 37.3 2.15 8.7%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 1.7%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 8.7%
0.30 kg Briess - Dextrose0.3 kg Dextrose 45.5 1 5.2%
0.20 kg Maltodextrin0.2 kg Maltodextrin 39 0 3.5%
0.62 kg Cane Sugar0.62 kg Cane Sugar 46 0 10.8%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1 17.5%
5.72 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 16 Boil 60 min 13.08 10%
10 g Citra10 g Citra Hops Leaf/Whole 11 Aroma 15 min 7.83 10%
10 g Centennial10 g Centennial Hops Leaf/Whole 10 Aroma 15 min 7.12 10%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 12.5 Aroma 15 min 8.9 10%
20 g Centennial20 g Centennial Hops Pellet 10 Dry Hop 7 days 20%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 7 days 20%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 20%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 L Strike 65 °C --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
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
Quick Water Requirements
Water Liters
Heat water added to kettle 17
Grain absorption losses (steep / mash) -2.9
Volume increase from sugar/extract (early additions) 1.7
Starting boil volume 15.8
Boil off losses -5.7
Hops absorption losses -0.2
Post boil volume 9.9
Fermenter Volume 9.9
Top off amount 13.1
Target batch size 23
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

7 day primary fermentation
7 day secondary stage with 1kg frozen mangoes
7 days dry hop

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  • Last Updated: 2020-10-02 03:41 UTC