Mango Maya Milkshake IPA Beer Recipe | All Grain Specialty IPA: New England IPA by RustyBarrelHomebrewing | Brewer's Friend
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Mango Maya Milkshake IPA

317 calories 37.9 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
5.00 (1 Review)

Calories: 317 calories (Per 12oz)
Carbs: 37.9 g (Per 12oz)
Created: Wednesday September 11th 2019
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 39.1%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 8.7%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 4.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.7%
2 lb American - Wheat2 lb Wheat 38 1.8 8.7%
6 lb Mango6 lb Mango - (late boil kettle addition) 4.95 0 26.1%
23 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 14.7 Boil 60 min 37.4 5.7%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 0 min 23%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Boil 0 min 23%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 3 days 23%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 23%
0.30 oz Warrior0.3 oz Warrior Hops Pellet 14.7 Boil 30 min 11.5 2.3%
13.05 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla bean Flavor Secondary --
8 oz Flaked coconut Flavor Secondary 3 days
RVA Yeast Labs - RVA 132 Manchester Ale
1 Each
Attenuation (custom):
Optimum Temp:
65 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.35 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Recipe is for 70% brewhouse efficiency. Standard infusion mash at 152 for 60 minutes and batch sparge.

Adjunct addition notes :

  • Lactose can be added at flameout
  • For the mango, plan to add after high krausen. I buy frozen mango chunks, thaw at room temperature, then blend into puree.
  • vanilla bean should be prepared in a tincture : split and scrape the bean(s), add to a small glass and top with very small amount of vodka (enough to cover the scraped bean and filling)
  • add the vanilla bean tincure and coconut with the dry hops - usually put them all together in a muslin bag
  • once fermentation is complete i usually cold crash for 24 hours then package.

Award Winning Recipe
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2019-09-11 06:49 UTC
Discussion about this recipe:
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Calaebh 10/05/2019 at 05:37pm
5 of 5

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AcreBrewer 02/16/2021 at 08:05pm

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AcreBrewer 02/16/2021 at 08:09pm
This sounds tasty. I am curious as to the addition of hops. For NEIPA's I typically add a little FW but nothing else on the heat. Only WP & a couple of dry hop additions. What did the 30 min addition of the warrior do for the overall taste profile?

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RustyBarrelHomebrewing 02/17/2021 at 01:42am
@acrebrewer when I first formulated this recipe I had the warrior in there for bittering just as a habit. On my water in Virginia the beer is pretty soft and smooth not bitter at all. The commercial version that was rebrewed by Stone in San Diego came out a bit more bitter. It was also good tho. You can adjust the bittering element accordingly based on how you like it and what your water is like.

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Stanman14 02/18/2021 at 02:56pm

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Stanman14 02/18/2021 at 02:58pm
Hello. I’m new to the site and this recipe was highlighted and caught my interest. Curious when you add the vanilla bean tincture to the mix? Thanks!

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RustyBarrelHomebrewing 02/18/2021 at 08:03pm
@stanman14 Hi! the vanilla tincture and coconut additions can be treated like traditional secondary additions. Most times I add them along with the dry hops about 4 days before I am ready to package. I say "secondary" just as a reference to when to add them - I usually add everything to the primary fermenter to prevent oxidation going to a secondary vessel. Cheers!

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blb92123 02/24/2021 at 02:49pm

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blb92123 02/24/2021 at 02:53pm
This looks like it would be fantastic. Definitely would like to give this a try. Was wondering if you take any steps to sanitize the mango's?

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RustyBarrelHomebrewing 02/24/2021 at 04:22pm
@blb92123 that is a common question and my answer is no I do not sanitize them in any way. Some people heat the mangoes but I feel that would compromise the flavor and essence of the fruit. I buy the fruit in frozen form, and obviously I do sanitze all my equipment I use to process them (bowl, blender, etc.). I have brewed it this way 5 or 6 times and not had any issues with infection. Hope that helps. Cheers!

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Curacao 03/05/2021 at 01:46am
Awesome recipe. I'm planning to add the mango cubes/puree in the secondary. Due to the sugar that the mangoes contain, won't this re-start fermenting again? Should I wait for this to be fermented prior to bottling ? And also prior to dry hopping ? I'll be priming sugar for bottle carbonation but I just wanna make sure that I don't cause bottle bombs if the sugar of the mango also needs to be calculated. What do you suggest?

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RustyBarrelHomebrewing 03/05/2021 at 02:55pm
Hi @curacao, yes you are correct about the mango, you will definitely want to treat the mango more as a fermentable item especially for bottle conditioning. I usually add the mango puree at high Krausen, giving the yeast a chance to get rocking and rolling on the wort before introducing the fruit. Then you will want to monitor the FG as you normally would to tell when it is completely done. I add the vanilla bean, coconut and dry hops for about 3 or 4 days before I am ready to package. Hope that helps, good luck! Cheers!

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Agua Tinta Brewing Co. 04/22/2021 at 04:00am

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Agua Tinta Brewing Co. 04/22/2021 at 04:02am
I am brewing this on May 1st, and it's my 1st NEIPA. I just had a question about the dry hopping.

Do you add the dry hop in the secondary for just 3 days or 3 days after secondary?

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ChiknNutz 05/08/2021 at 04:07pm
Is the coconut toasted?

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SpargeHappy 05/26/2023 at 05:57pm
What are some alternative yeast strains that might do well for this?

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RustyBarrelHomebrewing 02/17/2024 at 02:49pm
@agua I dont typically do a formal secondary for this or any of my beers but yes the 3 days dry hop should start after fermentation is complete or mostly finished. Cheers!

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RustyBarrelHomebrewing 02/17/2024 at 02:50pm
@chiknutz coconut is not toasted for this recipe! cheers!

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RustyBarrelHomebrewing 02/17/2024 at 02:54pm
@spargehappy there is so much going on in this recipe, the yeast strain can be pretty flexible. you can use anything you would use in a hazy ipa such as Wyeast London 3. I've also used Safale S-04 for hazies if you want a dry yeast option. To be frank you could also use regular ole california common S05 or any basic clean ale yeast, it would work fine. the magic in this brew is all the other stuff!

hope that helps! cheers!

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