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Mang0 IPA

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday April 14th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.26 lb United Kingdom - Maris Otter Pale9.26 lb Maris Otter Pale 38 3.75 78.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 17%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 4.3%
11.76 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Galaxy3 oz Galaxy Hops Pellet 15.4 Whirlpool at 150 °F 0 min 25%
3 oz Mosaic3 oz Mosaic Hops Pellet 11.2 Whirlpool at 150 °F 0 min 25%
3 oz Galaxy3 oz Galaxy Hops Pellet 15.4 Dry Hop 0 days 25%
3 oz Mosaic3 oz Mosaic Hops Pellet 11.2 Dry Hop 0 days 25%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
1.39 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Charleston, WV
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 150 50 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.2 gal Strike -- 152 °F 60 min
3.1 gal Sparge -- 170 °F --
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.15 20.6  
Mash volume with grains (equipment estimates 5.86 g | 23.4 qt) 6.09 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.58 g | 14.3 qt) 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Going into fermentor 5.5 22  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

Whirpool hops at 150 for 30 mins

Add 6lbs mango puree when gravity is 10pts away from projected FG

Dry hop when fruit fermentation stops and leave in for 3 days

make yeast starter 1 Liter
or 0.8L, 87 grams if you have DME

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  • Last Updated: 2021-05-11 02:43 UTC