Fattappning Mango IPA

Title: Hey Mango IPA

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 24 liters
Boil Gravity: 1.051
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.058
Final Gravity: 1.010
ABV (standard): 6.32%
IBU (tinseth): 44.39
SRM (morey): 4.41

FERMENTABLES:
2.55 kg – United Kingdom – Pilsen (45%)
2.55 kg – United Kingdom – Pale 2-Row (45%)
570 g – Flaked Oats (10.1%)

HOPS:
10 g – Columbus, Type: Pellet, AA: 12.2, Use: Boil for 60 min, IBU: 14.67
24 g – Cascade, Type: Pellet, AA: 6.2, Use: Boil for 30 min, IBU: 13.76
30 g – Columbus, Type: Pellet, AA: 12.2, Use: Boil for 10 min, IBU: 15.96
24.5 g – Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 0 min
24 g – Citra, Type: Pellet, AA: 13, Use: Boil for 0 min
45 g – Citra, Type: Pellet, AA: 13, Use: Dry Hop for 3 days
30 g – Mosaic, Type: Leaf/Whole, AA: 12.5, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Temp: 65 C, Time: 60 min
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
800 g – Mango puree, Time: 10080 min, Type: Other, Use: Secondary

YEAST:
Fermentis / Safale – American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 – 25 C
Fermentation Temp: 19 C

NOTES:
Added the mango puree in after a week of fermentation, then dryed hopped for 3 days with a day cold crash …

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