Type: All Grain
Batch Size: 5.75 gal
Boil Size: 6.39 gal
Boil Time: 30 min
End of Boil Vol: 5.99 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Single Stage
Date: 05 Jan 2021
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
4 lbs Pale Malt (2 Row-Victory) (1.8 SRM) Grain 1 40.0 % 0.31 gal
4 lbs White Wheat Malt (Rahr) (2.4 SRM) Grain 2 40.0 % 0.31 gal
1 lbs Briess Toasted Oat Malt (1.0 SRM) Grain 3 10.0 % 0.08 gal
1 lbs Oats, Flaked (1.0 SRM) Grain 4 10.0 % 0.08 gal
1.00 oz Azacca (2019) [13.00 %] - Boil 3.0 min Hop 5 5.5 IBUs -
1.00 oz Mosaic (2019) [11.40 %] - Boil 3.0 min Hop 6 4.8 IBUs -
1.00 oz Azacca (2019) [13.00 %] - Boil 0.0 min Hop 7 0.0 IBUs -
1.00 oz Mosaic (2019) [11.40 %] - Boil 0.0 min Hop 8 0.0 IBUs -
1.0 pkg British Ale V (Omega Yeast #OYL-011) Yeast 9 - -
3.30 lb Mango Puree (Secondary 14.0 days) Other 10 - -
1.00 oz Azacca (2019) [13.00 %] - 3.0 Days Before Bottling for 7.0 Days Hop 11 0.0 IBUs -
1.00 oz Mosaic (2019) [11.40 %] - 3.0 Days Before Bottling for 7.0 Days Hop 12 0.0 IBUs -
4.00 oz Mango Extract (Bottling 5.0 mins) Flavor 13 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 10.2 IBUs
Est Color: 3.4 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.5 %
Calories: 172.0 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.09 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 10 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.00 qt of water at 162.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 2.13gal, 2.13gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

1/5/2021 - Brew Day - Did a quicker mash and boil on this batch. Added a couple hop pellets at the beginning of the poil, but the rest of the hops were added the last 3 minutes of the boil. Chilled to around 74 degrees and pitched yeast.

1/17/2021 - Transfererd onto the mango puree and 1oz each of Mosaic & Azacca. I allowed the siphon tip to go all the way to the bottom to pick up some yeast to help chew through the sugar of the mango puree. Hopefully I get some interesting bio-transformation character from the hops since there will be some additional fermentation going on. NOTE: Since my Better Bottles are only 5 gallons, I decided to transfer into a standard brew bucket since the Omega British Ale V yeast tends to be very active and climb up the fermenter wall. I may need to look at a 6 gallon BB or other PET fermenter for future batches like this.

1/22/2021 - kegged - FG=1.010 - Fruity hop aroma & flavor up front. Slight bit of fruity mango notes, but not very strong. Put in the kegerator right away at 10 psi since we were leaving for vacation for a week.

2/1/2021 - Tasted after the keg carbed while we were on vacation. The hop flavor and aroma are great with a little lingering bitterness, but there wasn't much mango flavor or aroma. I decided to add the additional 2 oz of mango extract to the keg, pressurize, and shake it up. Hopefully this will rouind out the fruit flavor to balance the hops.

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