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Madtown Mango

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Devin
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1.052
1.014
5.06%
39.19
8.97
Fermentables
Amount Fermentable PPG °L Bill %
6 lbAmerican - Munich - Light 10L6 lb Munich - Light 10L331057.1%
3 lbGerman - Pale Wheat3 lb Pale Wheat391.528.6%
1 lbAmerican - White Wheat1 lb White Wheat402.89.5%
0.5 lbFlaked Wheat0.5 lb Flaked Wheat3424.8%
10.5 lb Total      
Hops
Amount Variety Type AA Use Time IBU
2 ozCitra2 oz Citra HopsPellet13.4Boil10 min39.19
Mash Guidelines
Amount Description Type Temp Time
6 gal--150 F60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
5 lbMango5 lb MangoOtherSecondary--
Yeast
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Madison, Wi - Well 17 - 2013
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 46 18 47 51 344
Mash Chemistry and Brewing Water Calculator
Notes
After active fermentation is complete, puree 5 lb mango* in a food processor and boil for 15 min, then add it to the empty secondary fermenter. Rack primary over mango mash in and gently stir. Keg in about 2 weeks. Make sure it tastes almost too fruity, as carbonating and conditioning will cause it to fade.

*I bought 10 lb of mango, which was pretty close to 5 lb of mango flesh after peeling and removing the pits.
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View Count: 670
Brew Count: 2
Last Updated: 2014-07-25 18:10 UTC
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