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Mango Creamsicle

Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)

Created: Monday June 5th 2023

Original Gravity:

1.065

Final Gravity:

1.023

ABV (standard):

5.6%

IBU (tinseth):

40.1

SRM (morey):

5.6

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Canadian - Pale 2-Row8 lb Pale 2-Row	36	1.75	57.1%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	14.3%
0.50 lb	Briess - American Honey Malt0.5 lb American Honey Malt	37.7	25	3.6%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	14.3%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	7.1%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	3.6%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	2 min	3.34	7.1%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	15.7	Boil	2 min	4.77	7.1%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Whirlpool	20 min	17.02	14.3%
2 oz	Citra2 oz Citra Hops	Pellet	11	Whirlpool	20 min	14.98	14.3%
4 oz	Citra4 oz Citra Hops	Pellet	11	Dry Hop	7 days		28.6%
4 oz	Azacca4 oz Azacca Hops	Pellet	15	Dry Hop	7 days		28.6%
14 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
7 oz	Citra (Pellet) 6.999999983988 oz Citra (Pellet) Hops	18.32	50%
1 oz	El Dorado (Pellet)	4.77	7.1%
2 oz	Mosaic (Pellet)	17.02	14.3%
4 oz	Azacca (Pellet)		28.6%
14 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal		Steeping	160 °F	155 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
8.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1.70 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Lallemand - Lalbrew New England

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 30 psi Temp: 68 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
116	4	14	160	80	88
Mash Chemistry and Brewing Water Calculator

Notes

Mango Puree added to Secondary Fermentation

Last Updated and Sharing

115

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Brews

Public: Yup, Shared
Last Updated: 2023-06-19 23:23 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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