Mango & Lemon NEIPA Homebrewers Guide & Recipe

Mango & Lemon NEIPA Homebrewers Guide & Recipe

Mango & Lemon NEIPA
New England IPA
Author: David Heath
Type: All Grain
Brewfather Link:- https://share.brewfather.app/dnoSdprdLKCMwx

Brewhouse Efficiency: 76.2%
Mash Efficiency: 80%

ABV:- 8%
Batch Size : 20L/ 5.28 US LQD GALLONS
IBU : 32 (Tinseth)
BU/GU : 0.42
Colour : 10 EBC
Original Gravity : 1.075
Final Gravity : 1.014

Boil Time : 30 min
High fermentability plus mash out
65°C/149°F - 60 min - Temperature
75°C/167°F- 10 min - Mash Out

Fermentables
2.47 kg/ 5.44 lbs - Maris Otter Ale Malt 5 EBC (37.5%)
2.47 kg/ 5.44 lbs- Pilsner 4 EBC (37.5%)
660 g/ 1.45 lbs - Chateau Oat 2 EBC (10%)
660 g/ 1.45 lbs - Wheat Malt, Pale 4 EBC (10%)
330 g/ 0.72 lbs - Carapils/Carafoam 4 EBC (5%)

600 g / 21 oz - Mango (Fruit) 0 EBC
^ Add into secondary fermentation along with the lemon zest and dry hops.

Hops

Hop Stand
15 min hopstand @ 80°C/176°F
Centennial - (8 IBU)
Mosaic - (8 IBU)
Citra - (8 IBU)
BRU-1 - (8 IBU)
Calculate hop weight by using your hops AA% to give the IBUs listed above.

Dry Hops
3 days - 75 g / 2.65 oz - BRU-1
3 days - 75 g / 2.65 oz- Centennial
3 days - 75 g / 2.65 oz - Citra
3 days - 75 g / 2.65 oz- Mosaic

Miscellaneous
1 Lemon - Lemon Zest
^ Zest one lemon and soak in vodka for a minimum of 3 days

Yeast
1 pkg - Fermentis Safale American US-05
1 pkg - Fermentis SafAle English Ale S-04

Fermentation Profile
Ale
18 °C/ 64°F - 7 days - Primary
21 °C/ 70°F - 3 days - Primary