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Mango Habanero

278 calories 31 carbs
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 75 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CDA Brew Lab
Calories: 278 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created Friday June 30th 2017
1.083
1.024
7.73%
63.05
8.52
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
19.5 lb American - Pale 2-Row19.5 lb Pale 2-Row 37 1.8 86.7%
3 lb American - Caramel / Crystal 20L3 lb Caramel / Crystal 20L 35 20 13.3%
22.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Idaho/Amarillo1 oz Idaho/Amarillo Hops Pellet 15 Boil 60 min 32.08 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 16.44 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 10 min 9.85 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 4.69 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 16.7%
 
Mash Guidelines
Amount Description Type Temp Time
28 qt Initial Infusion Infusion 158 °F 60 min
12 qt Continuous Sparge Fly Sparge 172 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each Whirfloc Fining Boil 15 min.
1 each Pureed Habanero Pepper Spice Boil 5 min.
64 oz Pureed Organic Mangos Flavor Boil 5 min.
32 oz Organic Mango Juice Flavor Secondary 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 426 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation       Amount: 10 PSI @38F       CO2 Level: 2.38 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Add 8g of gypsum, and 4g calcium chloride to reach a solid water profile.
Mash Chemistry and Brewing Water Calculator
 
Notes

Yeast Step Starter:
Step One: 1 Vial of yeast with 2L 1.03 SG Wort (6 oz to 2L H20).
Step Two: Decant and place in same solution of initial starter.

Additions to Boil:
Pureed Mango and Habanero should be added near flame out but not strained out. Boiled long enough to sanitize entire batch.

"Secondary Additions" will occur after initial FG has been observed.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-06-30 22:14 UTC
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