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Mango Milkshake

228 calories
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Gino Clement
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Amount Fermentable PPG °L Bill %
12 lbAmerican - Pale 2-Row12 lb Pale 2-Row371.867.2%
2 lbAmerican - White Wheat2 lb White Wheat402.811.2%
2 lbApple2 lb Apple - (late addition)5.6011.2%
1 lbFlaked Oats1 lb Flaked Oats332.25.6%
0.5 lbLactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late addition)4112.8%
0.25 lbCanadian - Honey Malt0.25 lb Honey Malt37251.4%
0.1 lbRice Hulls0.1 lb Rice Hulls000.6%
17.85 lb Total      
Amount Variety Type AA Use Time IBU
2 ozCitra2 oz Citra HopsPellet11Boil1 min3.42
1 ozMotueka1 oz Motueka HopsPellet7Boil1 min1.09
2 ozMosaic2 oz Mosaic HopsPellet12.5Boil1 min3.89
2 ozCitra2 oz Citra HopsPellet11Dry Hop3 days
1 ozMotueka1 oz Motueka HopsPellet7Dry Hop3 days
1 ozMosaic1 oz Mosaic HopsPellet12.5Dry Hop3 days
1 ozMosaic1 oz Mosaic HopsPellet2.7Dry Hop3 days
1 ozSimcoe1 oz Simcoe HopsPellet12.7Boil60 min45.78
Mash Guidelines
Amount Description Type Temp Time
3.5 galInfusion154 F60 min
3.5 galSparge172 F--
Other Ingredients
Amount Name Type Use Time
1 tspYeast Nutrient1 tsp Yeast NutrientOtherBoil10 min.
1 eachVanilla Bean1 each Vanilla BeanFlavorSecondary6 days
5 lbMango5 lb MangoFlavorSecondary6 days
3 gCalcium Chloride3 g Calcium ChlorideWater AgtMash1 hr.
1.5 gGypsum1.5 g GypsumWater AgtMash1 hr.
3 tspChalk3 tsp ChalkWater AgtBoil1 hr.
Attenuation (avg):
Optimum Temp:
64 - 74 °F
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
173 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Recipe: Mango Milkshake
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
Based off of the Tired Hands Milkshake IPA.

- Got 5lb frozen mango chunks and will add to secondary fermentation vessel
- Added rice hulls to avoid stuck mash, planning on adding 2-3 handfulls
- Lactose during last 10 minutes
- Apples just short of pureed and added (in a bag) during last 15 minutes of boil

Notes from original recipe:


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

Consider Malted Fawcett Oats at 30%?

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).



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View Count: 358
Brew Count: 0
Last Updated: 2018-09-27 01:38 UTC
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