Dünweber Mango DIPA 1 All Grain Christian Dünweber 2018-06-14 DIPA with mango fruit. https://www.dunweber.com/docs/beer/recipes/MangoDIPA/ 1.062 1.013 20 29 60 92 14 18 2.5 TRUE 5 88 kPa / 13 PSI 6.4% 35 Tinseth 10 EBC Fine ale malt (Maris Otter, Heritage 1823) 1 Grain 3.000 79 4.5 Bairds 4 Pilsner malt (Balder) 1 Grain 1.000 80 4 Warbro Kvarn 5 Pale malt 1 Grain 0.525 79 7 Weyermann 4.5 Cara Red malt 1 Grain 0.150 74 50 Weyermann 7.5 Wheat malt 1 Grain 0.350 81 5 Weyermann 5.5 Flaked spelt 1 Adjunct 0.650 80 5 Saltå Kvarn 9 Flaked oats 1 Adjunct 0.650 80 5 Saltå Kvarn 9 Motueka 1 8.3 0.040 First Wort 90 Medium cohumulone content. New Zealand Citra 1 12.1 0.040 Aroma 0 Hop stand for 20 min. at 75°C. USA Simcoe 1 12.8 0.040 Aroma 0 Hop stand for 20 min. at 75°C. USA Citra 1 12.1 0.040 Dry Hop 0 Dry hop in secondary after fruit fermentation. USA Simcoe 1 12.8 0.040 Dry Hop 0 Dry hop in secondary after fruit fermentation. USA LalBrew New England 1 Ale 0.025 TRUE Lallemand 78 15 22 Medium Rehydrated in 3 dl water @ 30°C for 15 min. Then stirred for 15 min. Calcium chloride anhydrous (CaCl2 77-80%) 1 Water Agent Total water - 0.007 TRUE pH / mineral control Added to total volume brew water. Anhydrous with effective content CaCl2 of 77-80%. Calcium sulfate dihydrate (CaSO4 • 2H20) 1 Water Agent Total water - 0.003 TRUE pH / mineral control Added to total volume brew water. Citric acid monohydrate 1 Water Agent Mash water - 0.007 TRUE Acidifying mash Reduce water alkalinity. Citric acid monohydrate 1 Water Agent Sparge water - 0.0025 TRUE Acidifying sparge water Reduce water alkalinity. Irish Moss 1 Fining Boil 15.0 0.007 TRUE Clarity In retrospect unnecessary for this beer. Mango 1 Fruit Secondary 10080 1.800 TRUE Flavour Diced, frosen, thawed mango added in secondary for min. 7 days. Balanced 1 35.3 107 150 82 116 34 6 Malmö 2018-03 tap water, adjusted with minerals. Single Step Infusion with Mash-out 1 22 78 5.5 Mash in / conversion 1 Infusion 65 60 22.0 Mash out 1 Temperature 76 10 0 Sparge 1 Infusion 78 - 13.3