###  Dbl batch - NEIPA Juicy-G Mango Mar 12 

Gilles' Brew (Dr. G)

Method: **All Grain**   
Style: **Specialty IPA: New England IPA **   
Boil Time: **60 min**   
Batch Size: ** 43 liters ** (fermentor volume)    
Pre Boil Size: **50.54 liters**   
Post Boil Size: **45.54 liters**   
Pre Boil Gravity: **1.063** (recipe based estimate)    
Post Boil Gravity: **1.070** (recipe based estimate)    
Efficiency: **74%** (brew house)    
Source: **Dr.G**   
No Chill: 20 minute extended hop boil time    
Calories: **654 calories** (Per 1L)    
Carbs: **66.4 g** (Per 1L)    


Original Gravity: 

1.070 

Final Gravity: 

1.017 

ABV (standard): 

6.9% 

IBU (tinseth): 

35.7 

SRM (morey): 

5.6 

Mash pH 

5.7 

Cost $ 

n/a 

Fermentables

Amount  |  Fermentable  |  Cost  |  PPG  |  °L  |  Bill %   
---|---|---|---|---|---  
5.60 kg  |  United Kingdom - Maris Otter Pale | 38 | 3.75 | 42.3%  
5.60 kg  |  Canadian - Pale 2-Row | 36 | 1.75 | 42.3%  
1.20 kg  |  Canadian - Pale Wheat | 36 | 2 | 9.1%  
0.60 kg  |  Flaked Oats | 33 | 2.2 | 4.5%  
0.25 kg  |  Flaked Barley | 32 | 2.2 | 1.9%  
**13.25 kg** / **$ 0.00**  
  
Hops

Amount  |  Variety  |  Cost  |  Type  |  AA  |  Use  |  Time  |  IBU  |  Bill %   
---|---|---|---|---|---|---|---|---  
56 g  |  BSG - Idaho 7 | Pellet |  14.1  |  Whirlpool at 75 °C  |  15 min | 9.18 | 11.1%  
56 g  |  Vic Secret | Pellet |  15.5  |  Whirlpool at 75 °C  |  15 min | 10.09 | 11.1%  
56 g  |  Zythos | Pellet |  11  |  Whirlpool at 75 °C  |  15 min | 7.16 | 11.1%  
56 g  |  Galaxy | Pellet |  14.25  |  Dry Hop  |  3 days | 9.28 | 11.1%  
56 g  |  Vic Secret | Pellet |  15.5  |  Dry Hop  |  3 days | 11.1%  
56 g  |  Zythos | Pellet |  11  |  Dry Hop  |  3 days | 11.1%  
56 g  |  Galaxy | Pellet |  14.25  |  Dry Hop  |  3 days | 11.1%  
56 g  |  Vic Secret | Pellet |  15.5  |  Dry Hop  |  3 days | 11.1%  
56 g  |  Zythos | Pellet |  11  |  Dry Hop  |  3 days | 11.1%  
**504 g** / **$ 0.00**  
  
Show Summary View

Mash Guidelines

Amount  |  Description  |  Type  |  Temp  |  Time   
---|---|---|---|---  
30 L  |  strike at 79C  |  Infusion  |  68 °C  |  60 min   
30 L  |  strike at 77C  |  Fly Sparge  |  68 °C  |  15 min   
Starting Mash Thickness: 2.11 L/kg   
  
Other Ingredients

Amount  |  Name  |  Cost  |  Type  |  Use  |  Time   
---|---|---|---|---|---  
5 g  |  nutrients | Water Agt | Boil |  15 min.   
4 kg  |  mango | Flavor | Secondary |  6 days   
19 g  |  Gypsum | Water Agt | Mash |  1 hr.   
  
Yeast

Omega Yeast Labs - DIPA Ale OYL-052  
---  
|  Amount:  |  1 Each  |  Cost:   
---|---|---  
Attenuation (avg):  |  76%  |  Flocculation:  |  Medium-low   
Optimum Temp:  |  18 - 22 °C  |  Starter:  |  Yes   
Fermentation Temp:  |  18 °C  |  Pitch Rate:  |  0.35 _(M cells / ml / ° P)_ 257 B cells required   
**$ 0.00**  
  
Priming

Method: co2 Amount: 1.64 bar Temp: 20 °C CO2 Level: 2.25 Volumes   
---  
  
Target Water Profile

Hops forward profile Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3-  
---|---|---|---|---|---  
110  |  11  |  8  |  64  |  180  |  84   
For 60L add:  
  
19g Gypsum CaSO4  
  
Mash Chemistry and Brewing Water Calculator  
  
Quick Water Requirements

Water | Liters  
---|---  
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
WARNING: Boil kettle capacity (11.99 gal | 47.97 qt) exceeded. Volume required: 13.09 gal (52.35 qt). Suggest reducing initial water volume to 11.99 gal (47.97 qt) and adding 1.09 gal (4.37 qt) sparge/top-off.  
Strike water volume at mash thickness of 1.01 qt/lb |  7.4   
Grain absorption losses |  -3.5   
Remaining sparge water volume (equipment estimates 9.44 g | 37.8 qt) |  9.7   
Mash Lauter Tun losses |  -0.2   
Pre boil volume (equipment estimates 13.09 g | 52.3 qt) |  13.4   
Boil off losses |  -1.5   
Post boil Volume (equipment estimates 11.58 g | 46.3 qt) |  12   
Hops absorption losses (whirlpool, hop stand) |  -0.2   
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.81 g | 47.2 qt) |  11.4   
**Total:** |  **64.8**  
Equipment Profile Used: | System Default  
  
Notes

For 60L water add:  
-19g Gypsum CaSO4  
  
Split batch:  


  * 1st with Omega DIPA  

  * 2nd with Fermentis S33  
  
First dry hop at day 4...or @ 70% attenuation   
  
Second dry hop at secondary fermentation  
  
Mango addition (S33) at Day 14 with a transfer to a secondary:  
  

  * 4kg of mango