SMMI- Strawberry Mango Milkshake IPA

Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78.5% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 29 g (Per 12oz)

Created Tuesday March 20th 2018

Original Gravity:

1.071

Final Gravity:

1.024

ABV (standard):

6.18%

IBU (tinseth):

39.43

SRM (morey):

6.41

Mash pH

5.78

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	60%
2 lb	American - White Wheat2 lb White Wheat	40	2.8	13.3%
1.5 lb	United Kingdom - Golden Naked Oats1.5 lb Golden Naked Oats	33	10	10%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	6.7%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late addition)	41	1	6.7%
0.5 lb	Canadian - Honey Malt0.5 lb Honey Malt	37	25	3.3%
15 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool	0 min	5.27	8.3%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Whirlpool	0 min	5.99	8.3%
1 oz	Belma1 oz Belma Hops	Pellet	9.4	Whirlpool	0 min	4.51	8.3%
1 oz	Belma1 oz Belma Hops	Pellet	9.4	Dry Hop at 65 °F	2 days	2.25	8.3%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop at 65 °F	2 days	2.64	8.3%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Dry Hop at 65 °F	2 days	3	8.3%
2 oz	Belma2 oz Belma Hops	Pellet	9.4	Dry Hop at 65 °F	5 days	4.51	16.7%
2 oz	Citra2 oz Citra Hops	Pellet	11	Dry Hop at 65 °F	5 days	5.27	16.7%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop at 65 °F	5 days	5.99	16.7%

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Citra3.9999999908503 oz Citra Hops	5.27	33.3%
4 oz	Mosaic3.9999999908503 oz Mosaic Hops	5.99	33.3%
4 oz	Belma3.9999999908503 oz Belma Hops	4.51	33.3%
12 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
19 qt		Infusion	154 °F	60 min
14 qt	1st sparge to get to mashout temps.	Sparge	168 °F	5 min
Starting Mash Thickness: 1.37 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.5 tsp	Nutrient Blend	Other	Other	10 min.
4 lb	Strawberries	Flavor	Secondary	7 days
2 each	Vanilla Bean	Flavor	Secondary	7 days
3 lb	Mango	Flavor	Secondary	7 days

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each
Attenuation (custom):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 307 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Coon Rapids

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
130	5	15	175	75	0
Mash Chemistry and Brewing Water Calculator

Notes

Hop Stand "boil" hops starting at 185 degrees for 30 minutes. Then chill beer as rapidly as you can.
1st Dry Hop added 48 hours into fermentation and removed after 3 days.
After primary fermentation is complete move to secondary and add Strawberries, Mango, and Vanilla. 2 Days later add remainder of dry hops. After 5 days of dry hopping, bottle or keg.

View Count: 267
Brew Count: 0
Last Updated: 2019-08-17 14:49 UTC

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