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IPA - A simple thing

181 calories 17 carbs
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)

Calories: 181 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Wednesday August 31st 2016
Amount Fermentable PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 62.5%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.2%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 8.3%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
12 lb Total      
Amount Variety Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 14.3 Boil 60 min 85.24 16.7%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 1 min 2.83 16.7%
2 oz El Dorado2 oz El Dorado Hops Leaf/Whole 15.7 Boil 1 min 3.67 16.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 1 min 3.21 16.7%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 16.7%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop 0 days 16.7%
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Infusion 154 °F 60 min
3.5 gal Sparge 172 °F --
Other Ingredients
Amount Name Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 min.
3.50 g Gypsum Water Agt Mash 1 min.
Omega Yeast Labs - Voss Kveik OYL-061
1 Each
Attenuation (avg):
Optimum Temp:
68 - 98 °F
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 167 B cells required
Yeast Pitch Rate and Starter Calculator
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
7 g Gypsum

2 g CaCL

1 g Epsom Salt
Mash Chemistry and Brewing Water Calculator

Update 2:
Dry hop schedule is first addition at 36-48 hours into fermentation (to scrub O2 and oil biotransformation) , next dirrctly in keg for aroma.

Update 1:
changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III

You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-21 20:43 UTC
Discussion about this recipe:
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OttoR 08/25/2017 at 08:46am
Hi! Thanks for recipe. Wondering when to add mango?

G-Bot 03/06/2018 at 01:50pm
5 of 5

This is the best beer I have ever made! Thank you for the great recipe!

Xuteng 12/13/2018 at 10:41am
5 of 5

Hi! Thanks for recipe. I want to know when you put mango and milk sugar into it?

Matcpd 01/05/2019 at 09:30pm
When and how is the mango added?

ItaloFulldobro 01/16/2019 at 02:09am
Hi there!
just a curiosity if I ask: how much sugar have you used for priming? I'm trying to do my own MIPA and I've add 5 gr/lt but it gushed... sorry for bad english

Metalhead Brewer 01/24/2019 at 09:15pm
5 of 5

Hi there is not my recipe but i do this for every fruit beer i make, mango can be added at secondary for about 5-6 days (up to you)then keg/bottle for best aroma and flavor retention, if you want to sanitize fruit make a puree of mango in the secondary bucket with enough water to make a thick slurry then trhrow a crushed campden table and mix well, let it sit for 24 hours with lid loosely closed and then rack to the already sanitized fruit.

Humanity 02/09/2019 at 10:49am

Humanity 02/09/2019 at 10:55am
Ok so I have been researching this specific beer for a while.
For mango addition, you can add fresh, or canned mango as long as it’s sanitized in secondary at least 5 day preferably about 7. You can also just throw in (no sanitize) frozen Mango.
I would advise against leaving the top loose as this style is prone to oxygenation.
For lactose add in last 10 minutes of boil.
For vanilla get 1oz vodka, cut husks, scrape inside paste out, put everything in vodka for a week. (On brew day) then throw in secondary with the fruit and dry hops.

MBurgat 05/25/2019 at 08:33pm
Why is the mash Ph so low? 4.65 seems out of whack. I'm going to try this wth peaches next wekend.

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