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Mango wheat

Name: Mango wheat
Cook time: 85 min
Total time: 85 min
Yield: 5 gallons
Cuisine: Homebrewing
Ingredients: 4 lb Pilsner; 4 lb White Wheat; 4 oz Vienna; 8.4 oz Carapils (Dextrine Malt); 3.5 oz Acidulated Malt; 0.6 oz Willamette Hops; 0.396 oz Willamette Hops

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Method: All Grain
Style: No Profile Selected
Boil Time: 85 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brian Evans
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Friday August 21st 2026

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Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

5.0%

IBU (tinseth):

21.3

SRM (morey):

4.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	American - Pilsner4 lb Pilsner	37	1.8	44.5%
4 lb	American - White Wheat4 lb White Wheat	40	2.8	44.5%
4 oz	American - Vienna4 oz Vienna	35	4	2.8%
8.40 oz	American - Carapils (Dextrine Malt)8.4 oz Carapils (Dextrine Malt)	33	1.8	5.8%
3.50 oz	German - Acidulated Malt3.5 oz Acidulated Malt	27	3.4	2.4%
143.90 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Willamette0.6 oz Willamette Hops	Pellet	7.1	Boil	60 min	17.2	60.2%
0.40 oz	Willamette0.396 oz Willamette Hops	Pellet	7.1	Aroma at 145 °F	10 min	4.12	39.8%
1 oz / $ 0.00

Show Summary View

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	64 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

54450

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
RO water 3.1 g gypsum 2.4 g calcium chloride
Mash Chemistry and Brewing Water Calculator

Notes

Mash 60 minutes @ 151 f
Mash ph 5.16

Schedule:
Day 1, pitch at around 77 begin fermentation @ 68-70f
Day 1-5 ferment @ 68-77f
Day 5-9 raise slowly raise temp to 77f
Day 10 in keg mix 1.9g potassium Metabisulfite & 2.5g potassium sorbate in 1/2 cup warm water, purge keg and transfer beer. Chill one day.
Day 11carbonate, transfer into purged keg onto 35 ounces mango purée.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-08-21 22:01 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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