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Mango/Hananero Vater IPA V3.

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jonathan Miller
Calories: 275 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)

Created: Monday July 4th 2016

Original Gravity:

1.082

Final Gravity:

1.025

ABV (standard):

7.6%

IBU (tinseth):

43.5

SRM (morey):

6.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	55.6%
2 lb	United Kingdom - Oat Malt2 lb Oat Malt	28	2	11.1%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	11.1%
2 lb	American - Wheat2 lb Wheat	38	1.8	11.1%
1 lb	Canadian - Honey Malt1 lb Honey Malt	37	25	5.6%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.6%
18 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Warrior0.75 oz Warrior Hops	Pellet	16	Boil	60 min	34.59	10.7%
0.25 oz	Warrior0.25 oz Warrior Hops	Pellet	16	Boil	30 min	8.86	3.6%
1.50 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo)1.5 oz Citra LupuLN2 (Cryo) Hops	Lupulin Pellet	25	Boil	0 min		21.4%
1.50 oz	Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1.5 oz Mosaic LupuLN2 (Cryo) Hops	Lupulin Pellet	22	Boil	0 min		21.4%
1.50 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo)1.5 oz Citra LupuLN2 (Cryo) Hops	Lupulin Pellet	25	Dry Hop	5 days		21.4%
1.50 oz	Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1.5 oz Mosaic LupuLN2 (Cryo) Hops	Lupulin Pellet	22	Dry Hop	5 days		21.4%
7 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Warrior (Pellet)	43.45	14.3%
3 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo) (Lupulin Pellet)	0	42.8%
3 oz	Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (Lupulin Pellet)	0	42.8%
7 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.38 gal	Strike	164 °F	152 °F	--
6.38 gal	Infusion	152 °F	152 °F	60 min
2.82 gal	Batch Sparge	170 °F	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
1 each	Whirlfloc Tablet	Fining	Boil	15 min.
1 tsp	Gypsum	Water Agt	Boil	1 hr.
6 lb	Pureed Fresh Mango (12 fresh mangos)	Flavor	Secondary	5 days
3 each	Sliced Habanero Pepper	Flavor	Secondary	5 days
8 oz	Flaked Coconut	Flavor	Secondary	5 days
1 each	Vanilla Bean	Flavor	Secondary	5 days

Yeast

Wyeast - London Ale 1028

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 225 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 13 psi CO2 CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

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

Notes

DIRECTIONS
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge.
Adjunct addition notes:

Lactose can be added at flameout.
For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature,
and then blend into puree.
Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top
with very small amount of vodka (enough to cover the scraped bean and filling).
Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin
bag.
Once fermentation is complete, cold crash for 24 hours and then package.

Last Updated and Sharing

1,088

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Public: Yup, Shared
Last Updated: 2020-04-06 16:29 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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