Mango & Lemon NEIPA Homebrewers Guide & Recipe
Mango & Lemon NEIPA
New England IPA
Author: David Heath
Type: All Grain
Brewfather Link:-
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
