Blanche neige IPA #1 Mangrove Wit Beer Recipe | All Grain Specialty IPA: White IPA | Brewer's Friend
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Blanche neige IPA #1 Mangrove Wit

201 calories 21.9 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Thursday March 25th 2021
1.065
1.018
6.1%
75.2
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 67.5%
1.15 kg Castle Malting - Château Wheat Blanc1.15 kg Château Wheat Blanc 38 1.8 18.5%
0.75 kg Flaked Wheat0.75 kg Flaked Wheat 34 2 12%
0.13 kg Castle Malting - Château Acid (Malta Acida)0.125 kg Château Acid (Malta Acida) 34 4.1 2%
6.23 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 15.5 Boil 60 min 43.95 10.5%
30 g Centennial30 g Centennial Hops Pellet 8.6 Boil 10 min 10.61 12.6%
42 g Charles Faram - Styrian Wolf42 g Styrian Wolf Hops Pellet 15.6 Hop Stand at 85 °C 30 min 11.23 17.6%
42 g Azacca42 g Azacca Hops Pellet 13 Hop Stand at 85 °C 30 min 9.36 17.6%
25 g Charles Faram - Styrian Wolf25 g Styrian Wolf Hops Pellet 15.6 Dry Hop (High Krausen) at 22 °C 7 days 10.5%
25 g Azacca25 g Azacca Hops Pellet 13 Dry Hop (High Krausen) at 22 °C 7 days 10.5%
25 g Charles Faram - Styrian Wolf25 g Styrian Wolf Hops Pellet 15.6 Dry Hop (High Krausen) at 22 °C 3 days 10.5%
25 g Azacca25 g Azacca Hops Pellet 13 Dry Hop (High Krausen) at 22 °C 3 days 10.5%
239 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Protein rest Decoction -- 55 °C 15 min
Mash Strike 55 °C 68 °C 60 min
Starting Mash Thickness: 5.12 L/kg
Starting Grain Temp: 18 °C
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 116.4 g       Temp: 22 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 12 0 53 153 0
6 gr Gypsum
3.5 gr Calc. Chloride
4 gr Epsom
5 ml Lactic acid 80%

Target mash -> 5.3
Mash Chemistry and Brewing Water Calculator
 
Notes

1st Batch 26/03/21 Eficiencia 60% + evaporacion del whirlpool (60 min en hervido 20 minutos en whirlpool)

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-03-30 23:50 UTC
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