Comments on my Mango Rye PA recipe please

[meryvn]

I'm looking at brewing this as my next recipe, this is the first i've tried to put together from scratch. Can anyone comment on whether this looks like it might be alright or have i missed something glaring?

HOME BREW RECIPE:
Title: Mango Rye PA

Brew Method: BIAB
Style Name: American IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 30.5 liters
Boil Gravity: 1.051
Efficiency: 60% (brew house)


STATS:
Original Gravity: 1.068
Final Gravity: 1.013
ABV (standard): 7.18%
IBU (tinseth): 59.94
SRM (morey): 12.35

FERMENTABLES:
6.5 kg - United Kingdom - Golden Promise (76.5%)
800 g - German - Rye (9.4%)
800 g - Flaked Oats (9.4%)
400 g - United Kingdom - Crystal 90L (4.7%)

HOPS:
20 g - Warrior, Type: Pellet, AA: 17.5, Use: Boil for 90 min, IBU: 40.95
20 g - Amarillo, Type: Pellet, AA: 9, Use: Boil for 5 min, IBU: 3.92
20 g - Galaxy, Type: Pellet, AA: 13.1, Use: Boil for 5 min, IBU: 5.71
20 g - Mosaic, Type: Pellet, AA: 11.8, Use: Boil for 10 min, IBU: 9.36
40 g - Galaxy, Type: Pellet, AA: 13.1, Use: Dry Hop for 3 days
40 g - Mosaic, Type: Pellet, AA: 11.8, Use: Dry Hop for 3 days
40 g - Amarillo, Type: Pellet, AA: 9, Use: Dry Hop for 40 days

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 90 min

OTHER INGREDIENTS:
900 g - Mango puree, Time: 10080 min, Type: Flavor, Use: Secondary

YEAST:
The Yeast Bay - Vermont Ale
Starter: No
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 17.78 - 22.22 C
Fermentation Temp: 19 C

TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:

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

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-11-03 08:54 UTC
Recipe Last Updated: 2016-11-03 08:54 UTC

 

[pms67]

Dry hop for 40 days 😨

 

[meryvn]

Ah yes, that should be 3 days.

 

[BeerCat]

I have not used that yeast before or some of the hops but i do brew quite a few Rye IPA's. Dont be afraid to up the amount , 25% or more is fine. I would also do a 10minute addition and flameout. Mix up the hops a bit more perhaps. Sounds good, i love mango but every time i try adding fruit to a batch i end up prefering it without. It tends to dry the beer out to much for my taste.

 

[strange-steve]

I think your recipe looks fantastic. The mango will work really well with those hops, though BeerCat is correct, fruit additions do dry a beer out, however the rye and oat additions will counter that a bit. I'd probably be tempted to mash a couple of degrees higher also. Are you using fresh mango?
I made a RyePA recently with 10% rye and it's a very subtle flavour, I've used up to 20% in saisons which does give a decent rye flavour.

 

[meryvn]

Thanks for the comments

I'll look at upping the rye to ~15% as i'm looking for a spicy flavour from the rye to try and balance the mango flavour a little, and may drop the crystal (it was only really there for colour).

I was planning on using a bought mango puree, having decided which yet, which is likely to be 90% mango with 10% sugar will aid in drying the beer out. I might look at increasing mash temp to 67 - 68C instead to leave some sweetness.

 

[Leon103]

Looks good and should taste very nice. Love the yeast.