Mango IPA Beer Recipe | BIAB American IPA by Don Hartman | Brewer's Friend
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Mango IPA

201 calories 19.2 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Don Hartman
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday February 14th 2020
1.061
1.013
6.4%
107.9
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 83.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 58.48 14.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 21.28 14.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 15 min 24.18 14.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 1 min 1.85 14.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 1 min 2.1 14.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 70 °F Day 5 14.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 70 °F Day 5 14.3%
7 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Frozen Mango Pureed Other Primary 0 min.
20 oz Mango Juice Other Secondary 0 min.
2 tsp Gypsum Water Agt Boil 1 hr.
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Frozen Mango was pureed in blender, mixed with 1 cup of pre-boil wort, boiled for 10 minutes to sanitize, then added directly to the fermenter.

  • After FG was reached, 3 gallons were added to secondary fermenter on top of mango juice and dry hopped for 5 days before kegging.

  • Remaining 2 gallons were racked into separate 1 gallon fermenters on top of mango juice, pepper tincture, and dry hopped for 5 days before bottling/kegging.
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-25 03:23 UTC
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