MY-PA 8 - American IPA (14B)
Batch Size 6.000 gal Boil Size 8.250 gal
Boil Time 60.000 min Efficiency 85%
OG 1.060 FG 1.010
ABV 6.5% Bitterness 68.7 IBU (Tinseth)
Color 5.8 srm (Morey) Calories (per 12 oz.) 200
Fermentables
Total grain: 12.250 lb
Pale Malt (2 Row) US Grain 9.500 lb
Vienna Malt Grain 16.000 oz
Cara-Pils/Dextrine Grain 8.000 oz
Caramel/Crystal Malt - 10L Grain 8.000 oz
Caramel/Crystal Malt - 40L Grain 4.800 oz
Rice Hulls Adjunct 4.000 oz
Melanoiden Malt Grain 3.200 oz
Hops
Chinook 11.7% 0.500 oz First Wort 60.000 min Pellet
Simcoe 12.9% 1.000 oz First Wort 60.000 min Pellet
Warrior 13.7% 0.400 oz Boil 60.000 min Pellet
Amarillo 8.4% 1.000 oz Boil 0.000 s Pellet
Chinook 11.0% 0.500 oz Boil 0.000 s Pellet
Simcoe 11.9% 2.000 oz Boil 0.000 s Pellet
Amarillo 8.4% 1.000 oz Dry Hop 0.000 s Pellet
Chinook 11.0% 1.000 oz Dry Hop 0.000 s Pellet
Simcoe 12.9% 1.000 oz Dry Hop 0.000 s Pellet
Misc
Yeast Nutrient Other Boil 0.500 tsp 10.000 min
Whirlfloc Fining Boil 0.500 tsp 5.000 min
Gypsum Water Agent Boil 1.000 tsp 60.000 min
Yeast
Safale S-05 Ale Dry
Instructions
1.Add 9.500 lb Pale Malt (2 Row) US, 8.000 oz Caramel/Crystal Malt - 10L, 4.800 oz Caramel/Crystal Malt - 40L, 16.000 oz Vienna Malt, 3.200 oz Melanoiden Malt, 8.000 oz Cara-Pils/Dextrine, 4 oz rice hulls, to the mash tun.
2.Add 172 degree water to mash tun, wait until it drops to 162. Add grains to water at ratio of 1.6 quarts per pound, mash at 150 degrees for 70 minutes. 12 pounds of grain x 1.6 quarts = 5 gallons of 160 degree strike water, calculated, mash in at 162, heat water to 172 ~ .15 gallons of water lost per pound of grain: 12 lb x .15 gal = 1.8 gallons. 5 gallons mash water - 1.8 gallons absorbtion = 3.2 gallons in BK ~ 8.25 - 3.2 = 5.1 gallons sparge water ~ Prepare 5.1 gallons of 190 degree sparge water.
3.First wort hopping with .5 oz Chinook, 1 oz Simcoe.
4.Bring the wort to a boil and hold for 60.000 min.
5.Put 1.000 tsp Gypsum into boil for 60.000 min.
6.Put 0.400 oz Warrior into boil for 60.000 min.
7.Put Wort Chiller into boil for 15.000 min.
8.Put 0.500 tsp Yeast Nutrient into boil for 10.000 min.
9.Put 0.500 tsp Whirlfloc into boil for 5.000 min.
10.Stop boiling the wort.
11.Chill to 180 degrees, add hops and steep for 20 minutes.
12.Put 2.000 oz Simcoe into boil for 0.000 s.
13.Put 0.500 oz Chinook into boil for 0.000 s.
14.Put 1.000 oz Amarillo into boil for 0.000 s.
15.Chill to 66 degrees and let stand for at least 15 minutes before draining into fermenter.
16.Put Oxygen into primary for 1.500 min.
17.Cool wort and pitch rehydrated Safale S-05 Ale yeast, to the primary.
18.Let ferment until FG is 1.010.
19.Put 1.000 oz Chinook into fermenter for 1 week.
20.Put 1.000 oz Amarillo into fermenter for 1 week.
21.Put 1.000 oz Simcoe into fermenter for 1 week.
I entered this beer in the local BJCP sanctioned competition and got 2nd place out of 27 IPA entries. May not have the mango and passionfruit notes you are looking for, but you could sub some fruity NZ hops for the Chinook for the flameout and dry hops.