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SMMI- Strawberry Mango Milkshake IPA

239 calories 29 carbs
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Beer Stats
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
1.071
1.024
6.18%
39.43
6.41
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%
 
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.03 36.1  
Strike water volume at mash thickness of 1.37 qt/lb 4.8 19.2  
Remaining sparge water volume 4.24 17  
Grain absorption losses -1.75 -7  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.03 28.1  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -0.75 -3  
Hops absorption losses -0.11 -0.5  
Amount going into fermentor 6.25 25  
Total: 9.03 36.1
 
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.

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  • Last Updated: 2019-08-17 14:49 UTC