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Mango-NEIPA

198 calories
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Boil Size: 24 liters
Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Kaarlon kotipanimo
Calories: 198 calories (Per 355mL)
Share: <EMBED>
1.060
1.015
6.14%
199.17
4.11
5.84
 
Fermentables
Amount Fermentable PPG °L Bill %
0.6 kg Flaked Barley0.6 kg Flaked Barley 32 2.2 11.1%
0.6 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 11.1%
0.4 kg Flaked Wheat0.4 kg Flaked Wheat 34 2 7.4%
3.8 kg Finland - Pilsner Malt3.8 kg Pilsner Malt 37 2 70.4%
5.4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
35 g Centennial35 g Centennial Hops Pellet 10.1 Whirlpool at 85 °C 20 min 16.84
35 g Willamette35 g Willamette Hops Pellet 4.6 Whirlpool at 85 °C 20 min 7.67
35 g Citra35 g Citra Hops Pellet 13.5 Whirlpool at 85 °C 20 min 22.5
35 g El Dorado35 g El Dorado Hops Pellet 15 Whirlpool at 85 °C 20 min 25
35 g Citra35 g Citra Hops Pellet 13.5 Dry Hop at 20 °C 10 days 22.5
35 g Centennial35 g Centennial Hops Pellet 10.1 Dry Hop at 20 °C 10 days 16.84
35 g El Dorado35 g El Dorado Hops Pellet 15 Dry Hop at 20 °C 10 days 25
35 g Willamette35 g Willamette Hops Pellet 4.6 Dry Hop at 20 °C 10 days 7.67
30 g Citra30 g Citra Hops Pellet 13.5 Dry Hop at 20 °C 3 days 19.29
30 g Centennial30 g Centennial Hops Pellet 10.1 Dry Hop at 20 °C 3 days 14.43
30 g El Dorado30 g El Dorado Hops Pellet 15 Dry Hop at 20 °C 3 days 21.43
30 g Willamette30 g Willamette Hops Pellet 4.6 Dry Hop 3 days
 
Mash Guidelines
Amount Description Type Temp Time
--Temperature65 °C90 min
--MashoutTemperature85 °C15 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Amount:
1
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116.4 4 14 154.9 78.6 25
Mash Chemistry and Brewing Water Calculator
 
Notes
Add first dry hops at the peak of fermentation and second dry hops 3 days before kegging/bottling. Add 1,5 kg of mango puree with second dry hops.

Based on Clawhammer Supply's Juicy NEIPA recipe.
This recipe is shared.
Recipe QR Code
View Count: 347
Brew Count: 1
Last Updated: 2019-02-02 18:06 UTC
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