Mango Maya 5 (nov2020) Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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Mango Maya 5 (nov2020)

276 calories 27.8 g 12 oz
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: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 52% (brew house)
Calories: 276 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Sunday November 1st 2020
Amount Fermentable Cost PPG °L Bill %
13 lb US - Pale 2-Row13 lb Pale 2-Row 37 1.8 45.6%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 7%
1 lb Honey Malt1 lb Honey Malt 37 25 3.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7%
2 lb American - Wheat2 lb Wheat 38 1.8 7%
6 lb Mango6 lb Mango - (late fermenter addition) 4.95 0 21.1%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 3.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 1.8%
28.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 14.7 Boil 60 min 35.1 5.7%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 0 min 23%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Boil 0 min 23%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 3 days 23%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 23%
0.30 oz Warrior0.3 oz Warrior Hops Pellet 14.7 Boil 30 min 10.79 2.3%
13.05 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla bean Flavor Secondary --
8 oz Flaked coconut Flavor Secondary 3 days
RVA Yeast Labs - RVA 132 Manchester Ale
1 Each
Attenuation (custom):
Optimum Temp:
65 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.35 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

Update 12212020
yea still is lacking hazy bright color. dunno if it is a visual effect but it also seems to not taste so great. it looks and tastes like previous batches have tasted after a couple months. not sure what happened here. since last time only differences is 1lb more base malt, 0.5lb more dme, and 0.5lb acid malt, and the 2oz of citra noble hops mistake. very strange. not sure what i would do differently in the next batch. maybe leave out the acid malt?

its also possible something has changed with our water here in henrico. each of my last several batches have had some kind of odd issue. drip3 had massively low ph reading in mash. night train 2020 was murky and appeared to be still fermenting much longer than it normally does. maybe need to revisit water profile, i have a new lab test sheet from brew club i havent plugged in yet. andor try building water from distilled.

Update 12072020. Accidentally used 2 oz citra noble in dry hop. Adjusting efficiency from 55 to 52 to reflect 1083 OG without mango. Adjusting yeast attenuation from 77 to 83 for FG of 1.020 measured on 12072020 keg day. Tastes ok looks a little brownish.

update 11-01-2020
adjusting recipe yet again. boosting 2 row to 13.5lb on 65% efficiency will yield 8%abv even without factoring in the flaked oats. reducing DME to zero but may add back in depending on how brew day goes. adding some acid malt for ph.

for clarity. current recipe
65% eff. --> 1.100 --> 9.3%abv.
predicting on brew day to achieve lower overall efficiency like
54% -->1.087 --> 8.0%
update 3-10-2020
This weekend i returned from vacation to discover the heater on the chamber was not on. It was fermenting at ambient garage temperature, which at the time we returned was about 58F. oops. its been like that since brew day, so 12 or 13 days.

Last night I prepared 1lb lactose and 0.5 lbs DME to a boil with minimal water. blended the cold thawed mango and mixed the two together (skipped ice bath) added it all to the fermentor along with the coconut. the entire mixture was a little under a gallon. it appears to be refermenting. decided to add DME because of the low initial efficiency and hopefully if there was any issue fermenting the original wort because of the temperature, the new DME and mango will get it going again.

just now added the DME to the recipe and bumped the volume up from 5.25 to 6. should prob remeasure the entire volume in the fermentor.

Mango Maya 4

adding a couple pounds base malt and increasing the volume to 5.5. remembering that i have a lot of loss from the mango. would like to end up with 5.5 or 6 gallons in fermentor. i am also going to have to add the lactose later on which will water it down a little bit

Mango Maya 3
March 2019

pre brew notes : removing the DME and increasing efficiency, adding some more 2row and wheat to boost gravity. everything else should be hunky dory.

post brew notes : this one came out sweeter and thicker and fruiter than i remember. the fruit sweetness covers up the dry hops. i think it could use a boost in dry hops. maybe some more bittering too but also maybe not since it kinda goes against the concept

Mango Maya (version 2) Oct/Nov 2018 :
Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Efficiency came out really low so I had to add DME a couple days into fermentation. I intended to add more but it was all I had on hand at the time.

I put all the dry hops and the coconut all in one giant muslin bag, it was pretty stuffed. Probably did not get max extraction. Considered racking to secondary to free up some head space but it was still actively fermenting I didnt want to mess with it too much.

Side note : because of other ongoing batches, this batch did not have an airtight seal on the fermentation bucket. I just used my brew pot lid.

March 2018
bumping warrior from .5 to .75 - RR was not bitter at all but all sweet and smooth. When dry hop wears pff its missing some bitter balance. Should prolly do 1 whole oz. But non ipa guests might like it more if less bitter.

unclear on how much coconut. this guy used 0.5 lb for 1-3 days in dry hop (but he also used another 1lb during boil and another 0.5 lb in keg). seems like not a lot but he insists not to overdo it. he says it imparts flavor fast.

some other recipes im seeing are using a pound or more total. a lot of people have been adding some to boil, which as of this writing it is too late to consider. cant decide if i want to add 1/2 or a whole pound...

Went with 8oz flaked unsweetend coconut for 3 days and it is really coconutty! But not too much.


January 2018
original notes from strawberry milkshake research :
did not finish my recipe before getting to the brewstore so its a little improvised but i think it will work.

one worry is that the original recipe was only 1073 OG. when i beefed up the malt bill i did not add any additional bittering hops so it will be pretty low IBU and Bu/GU but we'll see...

strawberry is strawberry puree. or maybe frozen and thawed fruit. add the fruit after high krausen. add dry hops after that, approx 4 days before keggings.

based off

some people say add green apples to boil to get the pectin which makes the body and haze - no apple flavor in the end. guy said he added 5 apples. for this version i will omit though.

some say to add wheat flour too but im not so worried about the appearance, it should be hazy enough with the oats wheat and manchester yeast...

heres another recipe reference supposedly closer to the tired hands version :

thinking about breaking off a couple gallons before the strawberry addition and adding toasted coconut :
1.5 lb coconut toast at 190 for 15 min constantly turning. Some add to mash or boil or keg but I think I'll just secondary

update 01242018 : some homebrew stores have kits now, check out the grain bill for those (more or less the same, they dont use any puree necessarily :

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  • Last Updated: 2020-12-21 16:18 UTC
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