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Mango IPA

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.23 liters
Post Boil Size: 23.3 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 196 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)

Created: Friday January 26th 2024

Original Gravity:

1.064

Final Gravity:

1.013

ABV (standard):

6.7%

IBU (tinseth):

59.7

SRM (morey):

6.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.40 kg	Castle Malting - Château Pilsen 2RS2.4 kg Château Pilsen 2RS	37	1.9	36.4%
2.40 kg	Castle Malting - Château Pale Ale2.4 kg Château Pale Ale	38	3.4	36.4%
0.90 kg	Castle Malting - Château Vienna0.9 kg Château Vienna	38	2.6	13.6%
0.45 kg	Castle Malting - Château Munich0.45 kg Château Munich	34	12.7	6.8%
0.45 kg	Castle Malting - Château Cara Clair0.45 kg Château Cara Clair	35	3.2	6.8%
6.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	Magnum14 g Magnum Hops	Pellet	13	Boil	60 min	19.89	5.8%
18 g	Mosaic18 g Mosaic Hops	Pellet	11.8	Boil	20 min	14.06	7.5%
18 g	Citra18 g Citra Hops	Pellet	12	Boil	20 min	14.29	7.5%
40 g	Mosaic40 g Mosaic Hops	Pellet	11.8	Hop Stand at 95 °C	5 min	7.59	16.7%
20 g	Citra20 g Citra Hops	Pellet	12	Hop Stand at 95 °C	5 min	3.86	8.3%
100 g	Mosaic100 g Mosaic Hops	Pellet	11.8	Dry Hop at 20 °C	5 days		41.7%
30 g	Citra30 g Citra Hops	Pellet	12	Dry Hop at 20 °C	5 days		12.5%
240 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 g	Magnum (Pellet) 14 g Magnum (Pellet) Hops	19.89	5.8%
158 g	Mosaic (Pellet) 158 g Mosaic (Pellet) Hops	21.65	65.9%
68 g	Citra (Pellet) 68 g Citra (Pellet) Hops	18.15	28.3%
240 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1,800 g	Mango		Flavor	Secondary	5 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	12 Grams	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 126 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 126.6 g Temp: 20 °C CO₂ Level: 2.3 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

Notes

Best Beer i have made.

1800g mangoes added with dryhop at 18. Cold crushed after 2-3 days for 1.5 days. Night before bottling moved to room temp. (To let the beer warm up so the yeast start faster to carbonate and avoid oxidation. Also using 4g ascorbic acid and small headspace in bottles) Extremely juicy mango bomb.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-02-21 11:01 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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