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Irish Blonde Mango Ale

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.41 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Saturday July 6th 2024

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

38.5

SRM (morey):

3.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.75 lb	Warminster Maltings - Low Colour Maris Otter9.75 lb Low Colour Maris Otter	38	1.5	83%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	8.5%
1 lb	Thomas Fawcett - Oat Malt1 lb Oat Malt	27.6	2	8.5%
11.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Chinook0.3 oz Chinook Hops	Pellet	13	Boil	60 min	13.04	16.7%
0.75 oz	HBC5860.75 oz HBC586 Hops	Pellet	13	Boil	10 min	11.82	41.7%
0.75 oz	Azacca0.75 oz Azacca Hops	Pellet	15	Boil	10 min	13.63	41.7%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.30 oz	Chinook (Pellet)	13.04	16.7%
0.75 oz	HBC586 (Pellet)	11.82	41.7%
0.75 oz	Azacca (Pellet)	13.63	41.7%
1.80 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6 gal	Strike	160 °F	152 °F	60 min
1 gal	Sparge	170 °F	170 °F	10 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 152 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 L	Mango	Flavor	Primary	3 days
2.25 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Sparge	1 hr.
1.75 g	Salt	Water Agt	Mash	1 hr.
1.50 g	Slaked Lime	Water Agt	Mash	1 hr.
5 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	73 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.9 oz Temp: 74 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

O.G. was 1.049. 880 ML of Mango puree added to primary @ 1.016 (2-days, raised gravity to 1.020) FG should be 1.014. 72 degrees in primary drop to 66 degrees after reaching 1.014. primary scheduled for 14 days. After 10 days gravity is 1.011

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-10-26 15:44 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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