*Equipment links in description*
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Equipment I’ll be using in this one:
Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg
Anvil propane burner: https://bit.ly/3j6nD7z
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
Grain scale: https://bit.ly/2V0tOAO
Hop scale: https://amzn.to/2GgRrzS
Exchilerator: https://bit.ly/3dwu81e
Hangover: https://bit.ly/2T1VB1y
Spike Fermenter: https://bit.ly/3geStdg
Statis Glycol Chiller: https://bit.ly/2G5hABx
Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw
Refactometer: https://amzn.to/39Hd45A
Brewfather App: https://bit.ly/38JXW7t
Floating Diptube: https://bit.ly/2EC1Qp7
Mosaic Mango Milkshake
Brewfather recipe link: https://share.brewfather.app/Epxzpv9aCsUjpm
Juicy or Hazy Imperial or Double India Pale Ale
8.3% / 21.5 °P
Recipe by
Flora Brewing
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 7.5 gal
Total Water: 7.5 gal
Boil Volume: 6.4 gal
Pre-Boil Gravity: 1.076
Post-Boil Gravity: 1.086
Vitals
Original Gravity: 1.090
Final Gravity: 1.027
IBU (Tinseth): 72
Color: 5.3 SRM
Mash
Temperature — 155 °F — 45 min
Malts (16.75 lb)
12 lb (60.4%) — SAB Pale Malt 2-Row — Grain — 2 SRM
1.5 lb (7.6%) — Cargill Raw Wheat White — Grain — 2.9 SRM
1 lb (5%) — Briess Barley, Flaked — Grain — 1.7 SRM
1 lb (5%) — Briess Oats, Flaked — Grain — 1.4 SRM
1 lb (5%) — Wheat Flaked — Grain — 1.6 SRM
0.25 lb (1.3%) — Briess Caramel Malt — Grain — 10 SRM
Other (3.125 lb)
2.625 lb (13.2%) — Fruits Rouges & Co Mango Purée — Other — 0 SRM — Secondary
0.5 lb (2.5%) — Milk Sugar (Lactose) — Sugar — 0 SRM — Boil
Hops (8 oz)
2 oz (43 IBU) — Mosaic Lupomax 17.5% — Boil — 10 min
1 oz (15 IBU) — Mosaic Lupomax 17.5% — Boil — 5 min
2 oz (14 IBU) — Mosaic Lupomax 17.5% — Aroma — 10 min hopstand @ 190 °F
3 oz — Mosaic lupomax 17.5% — Dry Hop — day 5
Hopstand at 190 °F
Miscs
4.6 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Epsom Salt (MgSO4) — Mash
2.4 g — Gypsum (CaSO4) — Mash
0.5 oz — Vanilla Extract — Secondary
Yeast
1 pkg — White Labs WLP067 Coastal Haze Ale Yeast Blend 75%
Fermentation
Primary — 68 °F — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 100
Mg2+ 18
Na+ 40
Cl- 108
SO42- 94
HCO3- 151
Mosaic Mango Milkshake (Metric Version)
Juicy or Hazy Imperial or Double India Pale Ale
8.3% / 21.5 °P
Recipe by
Flora Brewing
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 20.82 L
Boil Time: 60 min
Mash Water: 28.3 L
Total Water: 28.3 L
Boil Volume: 24.21 L
Pre-Boil Gravity: 1.076
Post-Boil Gravity: 1.086
Vitals
Original Gravity: 1.090
Final Gravity: 1.027
IBU (Tinseth): 72
Color: 5.3 SRM
Mash
Temperature — 68.3 °C — 45 min
Malts (7.598 kg)
5.443 kg (60.4%) — SAB Pale Malt 2-Row — Grain — 2 SRM
680 g (7.6%) — Cargill Raw Wheat White — Grain — 2.9 SRM
454 g (5%) — Briess Barley, Flaked — Grain — 1.7 SRM
454 g (5%) — Briess Oats, Flaked — Grain — 1.4 SRM
454 g (5%) — Wheat Flaked — Grain — 1.6 SRM
113 g (1.3%) — Briess Caramel Malt — Grain — 10 SRM
Other (1.417 kg)
1.191 kg (13.2%) — Fruits Rouges & Co Mango Purée — Other — 0 SRM — Secondary
227 g (2.5%) — Milk Sugar (Lactose) — Sugar — 0 SRM — Boil
Hops (226.8 g)
56.7 g (43 IBU) — Mosaic Lupomax 17.5% — Boil — 10 min
28.3 g (15 IBU) — Mosaic Lupomax 17.5% — Boil — 5 min
56.7 g (14 IBU) — Mosaic Lupomax 17.5% — Aroma — 10 min hopstand @ 87.8 °C
85 g — Mosaic lupomax 17.5% — Dry Hop — day 5
Hopstand at 87.8 °C
Miscs
4.6 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Epsom Salt (MgSO4) — Mash
2.4 g — Gypsum (CaSO4) — Mash
15ml — Vanilla Extract — Secondary
Yeast
1 pkg — White Labs WLP067 Coastal Haze Ale Yeast Blend 75%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 100
Mg2+ 18
Na+ 40
Cl- 108
SO42- 94
HCO3- 151
*some of the links are for affiliates which help support the channel without costing you any additional $$
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