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Dbl batch - NEIPA Juicy-G Mango Mar 12

327 calories 33.2 g 500 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 50.54 liters
Post Boil Size: 45.54 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dr.G
No Chill: 20 minute extended hop boil time
Calories: 327 calories (Per 500ml)
Carbs: 33.2 g (Per 500ml)
Created Monday March 1st 2021
1.070
1.017
6.9%
35.7
5.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg United Kingdom - Maris Otter Pale5.6 kg Maris Otter Pale 38 3.75 42.3%
5.60 kg Canadian - Pale 2-Row5.6 kg Pale 2-Row 36 1.75 42.3%
1.20 kg Canadian - Pale Wheat1.2 kg Pale Wheat 36 2 9.1%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 4.5%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 1.9%
13.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g BSG - Idaho 756 g Idaho 7 Hops Pellet 14.1 Whirlpool at 75 °C 15 min 9.18 11.1%
56 g Vic Secret56 g Vic Secret Hops Pellet 15.5 Whirlpool at 75 °C 15 min 10.09 11.1%
56 g Zythos56 g Zythos Hops Pellet 11 Whirlpool at 75 °C 15 min 7.16 11.1%
56 g Galaxy56 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 9.28 11.1%
56 g Vic Secret56 g Vic Secret Hops Pellet 15.5 Dry Hop 3 days 11.1%
56 g Zythos56 g Zythos Hops Pellet 11 Dry Hop 3 days 11.1%
56 g Galaxy56 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 11.1%
56 g Vic Secret56 g Vic Secret Hops Pellet 15.5 Dry Hop 3 days 11.1%
56 g Zythos56 g Zythos Hops Pellet 11 Dry Hop 3 days 11.1%
504 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
30 L strike at 79C Infusion 68 °C 60 min
30 L strike at 77C Fly Sparge 68 °C 15 min
Starting Mash Thickness: 2.11 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
4 kg mango Flavor Secondary 6 days
19 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 257 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Hops forward profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 11 8 64 180 84
For 60L add:

19g Gypsum CaSO4
Mash Chemistry and Brewing Water Calculator
 
Notes

For 60L water add:
-19g Gypsum CaSO4


Split batch:

  • 1st with Omega DIPA
  • 2nd with Fermentis S33

    First dry hop at day 4...or @ 70% attenuation

    Second dry hop at secondary fermentation

    Mango addition (S33) at Day 14 with a transfer to a secondary:

  • 4kg of mango
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-12 01:55 UTC
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