Mango Habanero IPA

264 calories
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
55

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1.080
1.017
8.22%
85.89
8.29
Fermentables
Amount Fermentable PPG °L Bill %
15 lbAmerican - Pale 2-Row15 lb Pale 2-Row371.888.2%
2 lbAmerican - Caramel / Crystal 20L2 lb Caramel / Crystal 20L352011.8%
17 lb Total      
Hops
Amount Variety Type AA Use Time IBU
1 ozMagnum1 oz Magnum HopsPellet15Boil60 min48.09
1 ozCentennial1 oz Centennial HopsPellet10Boil30 min24.64
1 ozCentennial1 oz Centennial HopsPellet10Boil10 min11.62
1 ozCitra1 oz Citra HopsPellet11.1Boil1 min1.53
0.5 ozCentennial0.5 oz Centennial HopsPellet10Dry Hop0 days
1 ozCitra1 oz Citra HopsPellet10Dry Hop0 days
Mash Guidelines
Amount Description Type Temp Time
16 qtStrike water at 160Decoction150 F60 min
16 qtSparge170 F15 min
Other Ingredients
Amount Name Type Use Time
1 eachWhirlfloc Tab1 each Whirlfloc TabFiningBoil5 min.
44 ozPureed Frozen Mango44 oz Pureed Frozen MangoFlavorBoil5 min.
1 eachPureed Habanero Pepper1 each Pureed Habanero PepperFlavorBoil5 min.
32 ozOrganic Mango Juice32 oz Organic Mango JuiceFlavorSecondary0 min.
1 eachSliced Habanero Pepper1 each Sliced Habanero PepperFlavorSecondary0 min.
Yeast
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.6 oz / .66 C      
Notes
Add the pureed mango and habanero to the boil with about 5 minutes left. When transferring to the primary do NOT strain the wort.

One week in primary

Add mango juice, sliced habanero and dry hops when transferring to the secondary.

Two Weeks in secondary

OG 1.065
FG 1.009
ABV 7.35%

OG 1.080 - lots of sediment
FG 1.012
ABV 8.9%

Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%

OG 1.084
FG 1.012 with extra water
ABV ????
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View Count: 112586
Brew Count: 34
Last Updated: 2017-12-08 13:20 UTC
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bigjohn68 03/19/2016 at 01:01am
5 of 5




tapmcse 09/25/2016 at 06:18pm
5 of 5

This is a really good brew. One of the top three my friends ask me to brew again and again.


Phat Kat 03/28/2017 at 05:34pm
5 of 5

I've made this a few times. I put Idaho7 hops for dry hopping, and habenaro when kegging.


Whiskey Priest 05/03/2017 at 01:02am
5 of 5

I've based a mango IPA on this recipe. Used Magnum, Mosaic and Zythos to accentuate the fruity flavour. Also added some flaked wheat and rolled oats to give it more of a juicy look and mouthfeel.


FUEGO-RISE 12/08/2017 at 01:20pm
5 of 5

OK so i recently did an altered version of this batch by making a kombucha beer style of it the only thing was that i did 2/3 of the carboy of sugar boost kombucha mix of green and black fermented tea elixir with about 9 cups of cane sugar. made about 1/3 of liquids worth of this recipe out of a 5.5 gal batch after finishing the 60 min boil point @ 160 added 1000 ml of mango puree additional* also used about 3 cups molases .after 12 days did a 3rd fermentation after pulling 4.5 gal out of the carboy (lots of settlement) added to 500 ml of mango puree with 1/2 a habanero blended into the mango and boiled for 8 mins at 160 degrees. I let it cool for about 4 hours to make sure it was no more than 68 degrees and re carboy after cleaning the vessel for another 5 days and bottled. loved it had a nice dark amber look to it very good taste to mix into the kombucha style beer brewing. took a risk but it was a successful one no funny banana smells nothing but sweet tangy mango fruity reached about 7.5% alcohol and you can feel the drunk kick around around half a beer bottle hit ya. surprisingly beautiful and the ladies loved it!


FUEGO-RISE 12/08/2017 at 01:21pm
OK so i recently did an altered version of this batch by making a kombucha beer style of it the only thing was that i did 2/3 of the carboy of sugar boost kombucha mix of green and black fermented tea elixir with about 9 cups of cane sugar. made about 1/3 of liquids worth of this recipe out of a 5.5 gal batch after finishing the 60 min boil point @ 160 added 1000 ml of mango puree additional* also used about 3 cups molases .after 12 days did a 3rd fermentation after pulling 4.5 gal out of the carboy (lots of settlement) added to 500 ml of mango puree with 1/2 a habanero blended into the mango and boiled for 8 mins at 160 degrees. I let it cool for about 4 hours to make sure it was no more than 68 degrees and re carboy after cleaning the vessel for another 5 days and bottled. loved it had a nice dark amber look to it very good taste to mix into the kombucha style beer brewing. took a risk but it was a successful one no funny banana smells nothing but sweet tangy mango fruity reached about 7.5% alcohol and you can feel the drunk kick around around half a beer bottle hit ya. surprisingly beautiful and the ladies loved it!


Tuomas Tikka 12/18/2017 at 11:37am
Just about to try this... Any suggestions on how long to keep the habanero and hops in the secondary? The full two weeks both? Additionally, any ideas how to calculate the possible ABV increase with the added mango juice?


Ian the Viking 07/18/2018 at 11:01am
When it says 1 each of pureed Habanero pepper does it mean 1 pepper which one has pureed oneself?


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