Edman89
Member
Hey group, I've been doing a lot of reading and a lot of IPA and pale ale drinking. I recently bought the Kama Citra Session IPA kit from Northern Brewer and then started getting ideas. This comes with centennial, cascade, and citra hops, and then after reading some hop character charts, I went to me lhbs and picked up a few oz of amarillo and challenger hops with the intent to do a dry hop 2-3 days before bottling, and potentially one at the start of fermentation with a steeping bag and remove either a few days later or at the time of second dry hop. Basically trying to go for a hazy juicy mango ipa. That being said as I'm still a novice, of those that have experience with these hop combos and dry hopping, can I get your thoughts on hop schedule? Also, will adding mango purée or dry freeze powdered mango add any significant alcohol content to the final measurement, say .75-1.5%, or is that overly optimistic? Mentioned the dry freeze powder as I've read it's more heavily concentrated and takes less to add to the fermenter while also preserving that precious beer liquid. Thanks for the input