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Bonnie and Clyde Mango Milkshake NEIPA. We used to be good but then we got bored

210 calories 25 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.6 liters
Post Boil Size: 23.3 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Wicked Brewing
Rating:
52

Calories: 210 calories (Per 355mL)
Carbs: 25 g (Per 355mL)
Created Friday September 15th 2017
1.063
1.020
5.65%
101.61
9.45
5.71
 
Fermentables
Amount Fermentable PPG °L Bill %
3.2 kg Canadian - Pale 2-Row3.2 kg Canadian - Pale 2-Row 36 1.75 44.3%
0.9 kg American - White Wheat0.9 kg American - White Wheat 40 2.8 12.5%
0.1 kg Canadian - Honey Malt0.1 kg Canadian - Honey Malt 37 25 1.4%
0.45 kg Flaked Oats0.45 kg Flaked Oats 33 2.2 6.2%
0.28 kg Lactose (Milk Sugar)0.28 kg Lactose (Milk Sugar) - (late addition) 41 1 3.9%
2 kg Mango2 kg Mango - (late addition) 4.95 0 27.7%
0.04 kg Honey0.04 kg Honey - (late addition) 35 2 0.6%
0.25 kg American - Bonlander Munich0.25 kg American - Bonlander Munich 36 10 3.5%
7.22 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Columbus0.5 oz Columbus Hops Pellet 15 First Wort   27.15 4.3%
2 oz Citra2 oz Citra Hops Pellet 13.2 Whirlpool 0 min 32.54 17.4%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 10.6 8.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.7 Whirlpool 0 min 31.31 17.4%
2 oz Citra2 oz Citra Hops Pellet 13.2 Dry Hop 4 days 17.4%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 4 days 17.4%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.7 Dry Hop 4 days 17.4%
 
Mash Guidelines
Amount Description Type Temp Time
11.6 L Temperature 68 °C 60 min
23.3 L Sparge 78 °C --
 
Other Ingredients
Amount Name Type Use Time
5.09 g Calcium Chloride (dihydrate) Water Agt Mash 1 min.
1.5 g Epsom Salt Water Agt Mash 1 min.
3.5 g Gypsum Water Agt Mash 1 min.
3 g Baking Soda Water Agt Mash 1 min.
0.5 tsp Yeast Nut Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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

John's ale yeast

Recipe Photos
Last Updated and Sharing
 
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Views
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Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-21 16:26 UTC
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Vallka 09/21/2017 at 02:29pm



Vallka 01/04/2019 at 07:34am
5 of 5

This is a go to for me, add the fruit to the boil at 5min


chinalaoji 04/24/2019 at 02:52pm
I want to try
But i have three questions to ask
1.What time is Cane Sugar and Cane Sugar?
2.The third day of fermentation comes dry hops?
3.How many days for dry hops?



Vallka 04/24/2019 at 05:14pm
Hey chinalaoji, The Lactose sugar and the Mango (puree) goes in at about 5-10 min left in the boil, I have had better tasting batches when I replaced the Cane sugar for the same amount of Honey and it goes in with the other two at 5-10min.
I usually leave all my beers in the primary for at least 21 days (never secondary, no one really does anymore) The dry hops stay in the beer for a min of 5 days but no more than 7 days, so add your dry hops before you plan on kegging/bottling......so mine go in on day 14-16 then day 20 cold crash (if needed) and kegged.
This beer is really really good, it is fashioned after "Tired Hands Mango Milkshake" the last keg I had went to a small party....22liters gone in under 4 hours.
Let me know how yours turns out and happy brewing



chinalaoji 08/31/2019 at 05:45pm
5 of 5

hi long time no see

i tried

i used 1350ml mango puree in boiling for5min is very good
i like
i have questions
1. not for the frist two weeks?
2. dry hops start in twoweeks for four days?
3. how does mango much more than before

many thanks
i am anticipating your reply



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