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Get your hands of me mangos

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday May 8th 2020
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1.052
1.010
5.5%
36.0
3.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg German - Bohemian Pilsner2.7 kg Bohemian Pilsner 38 1.9 55.2%
325.38 g Flaked Oats325.38 g Flaked Oats 33 2.2 6.7%
161.54 g Bestmalz - BEST Chit Malt161.54 g BEST Chit Malt 23 1.4 3.3%
1,700 g Mango1700 g Mango - (late fermenter addition) 4.95 0 34.8%
4,886.92 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Four Star Farms - Magnum7 g Magnum Hops Pellet 12.4 Boil 60 min 16.47 5.1%
30 g Cascade30 g Cascade Hops Pellet 7 Whirlpool 5 min 7 22%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Whirlpool 5 min 12.5 22%
69.23 g Mosaic69.23 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 3 days 50.8%
136.23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
3.50 g Lactic acid Water Agt Mash 1 hr.
1 g Sea salt Spice Mash 1 hr.
4 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.35 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 5 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
edgemoor
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
111.1 2 21.5 157.5 83.5 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.3 L Infusion 72 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.6
Mash volume with grains 13.7
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 13.5 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 15.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 15
Total: 25.1  
Equipment Profile Used: System Default
 
Notes

Add mango puree/pulp to fermenter after bulk of fermentation, then add dry hops a day or two later while there is still active fermentation.

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  • Last Updated: 2023-05-23 11:07 UTC