Eric_retzlaff
New Member
- Joined
- Mar 18, 2014
- Messages
- 4
- Reaction score
- 1
- Recipe Type
- All Grain
- Yeast
- Wyeast: American Ale 1056
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 60
- Color
- 9
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Gives you the sweet taste of mango, and then hits you with the hops.
Here is a beer that I designed using real Mango. When you first taste it, you will taste the mango, and then the hops hit you, giving you a good all around tasting beer. My buddy really likes this beer, and wants me to make it again, SOON!
Grains:
8 lbs. American 2-row pale malt
1 lbs. American Crystal 20L
1 lbs. Victory Malt
1/2 lbs. Red Wheat
1/2 lbs. White Wheat
Hops:
.25 oz Cascade (60 mins of boil)
.75 oz Amarillo (20 mins of boil)
.75 oz Cascade (20 mins of boil)
.25 oz Simcoe (20 mins of boil)
.75 oz Amarillo (5 mins of boil)
.75 oz Cascade (5 mins of boil)
.75 oz Simcoe (5 mins of boil)
.5 oz Amarillo (Dry Hop)
.5 oz Simcoe (Dry Hop)
.5 oz Crystal (Dry Hop)
Extra:
6 lbs. Fresh Mangos
I cut up the Mangos and froze them when I prepared to brew this beer, and kept them in the freezer until I transferred to secondary.
I mashed the grains at 150 F for 60 mins, and then boiled the wort for 60 min, adding the hops accordingly. I chilled the wort down to 80 F before pitching the yeast. I let it sit the primary for 7 days before transferring to a secondary bucket, and add the defrosted mangos and dry hops. I let it sit in there for 7 more days before transferring it over to a carboy and cold crashed at 34 F for 7 more days. I then brought it up to room temp before filtering it and transferring it to keg.
The picture I attached doesn't do it much justice, but the head was a bright white and thick. It followed the glass all the way down.
Please let me know if you need any additional information.
Grains:
8 lbs. American 2-row pale malt
1 lbs. American Crystal 20L
1 lbs. Victory Malt
1/2 lbs. Red Wheat
1/2 lbs. White Wheat
Hops:
.25 oz Cascade (60 mins of boil)
.75 oz Amarillo (20 mins of boil)
.75 oz Cascade (20 mins of boil)
.25 oz Simcoe (20 mins of boil)
.75 oz Amarillo (5 mins of boil)
.75 oz Cascade (5 mins of boil)
.75 oz Simcoe (5 mins of boil)
.5 oz Amarillo (Dry Hop)
.5 oz Simcoe (Dry Hop)
.5 oz Crystal (Dry Hop)
Extra:
6 lbs. Fresh Mangos
I cut up the Mangos and froze them when I prepared to brew this beer, and kept them in the freezer until I transferred to secondary.
I mashed the grains at 150 F for 60 mins, and then boiled the wort for 60 min, adding the hops accordingly. I chilled the wort down to 80 F before pitching the yeast. I let it sit the primary for 7 days before transferring to a secondary bucket, and add the defrosted mangos and dry hops. I let it sit in there for 7 more days before transferring it over to a carboy and cold crashed at 34 F for 7 more days. I then brought it up to room temp before filtering it and transferring it to keg.
The picture I attached doesn't do it much justice, but the head was a bright white and thick. It followed the glass all the way down.
Please let me know if you need any additional information.