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Pineapple Mango IPA
Competition recipe for my sister.
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | Pineapple Mango IPA | Style: | India Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 78 IBU | |||||
| OG: | 1.068 | FG: | 1.013 | |||||
| Alcohol: | 7.1% v/v (5.6% w/w) | |||||||
| Water: | Tapwater with 2 tbs gypsum added. | |||||||
| Grain: | 12 oz. American crystal 10L 8 oz. Caravienne |
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| Steep: | Steep grains in 2.5 gallons water at 170°F for 20 minutes. Drain bag and discard. | |||||||
| Boil: | 60 minutes | SG 1.050 | 7.5 gallons | |||||
| 8 oz. Corn sugar 9 lb. 2 oz. Briess Pilsen LME |
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| Take steeping water and top up to 7 gallons. Bring to boil, add LME and corn sugar. Hop per schedule and whirlpool the late "1 minutes" addition hops for 15 minutes before cooling. | ||||||||
| Hops: | 1 oz. Columbus (13% AA, 60 min.) 1 oz. Citra (12% AA, 15 min.) 2 oz. Amarillo (10% AA, 1 min.) 3 oz. Citra (12% AA, 1 min.) 2 oz. Galaxy (14% AA, 1 min.) 2 oz. Citra (aroma) |
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| Yeast: | White Labs 001 or Wyeast 1056 Chico yeast in a 2000ml starter. (OR - 2 packets Safale US-05 direct pitch to cooled wort) |
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| Log: | Primary ferment at 66°F for 5 days. Add 2 lbs fresh pineapple (crushed) 32 oz mango puree. Allow to ferment 7 more days. Transfer to a secondary and add dry hops, rousing every two days for 6 days. Cold crash for two days and keg. | |||||||
| Carbonation: | 2.0 volumes | Keg: 6.8 psi @ 40°F | ||||||
Recipe posted 08/28/15.
